Faikakai (Tongan Banana and Coconut Pudding)
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The Tale of Faikakai (Tongan Banana and Coconut Pudding)
Faikakai, banana or tapioca dumplings simmered in a rich coconut caramel sauce, is a traditional Tongan dessert served at feasts, church gatherings, and family celebrations. It draws on the starchy root crops and coconut central to Pacific Islander cooking, prepared for generations without a single documented inventor.
Ingredients
Scale:· 6 servings
- 4 ripe bananas, mashed
- 2 cups grated cassava or tapioca flour
- 1 cup coconut cream
- 1/2 cup brown sugar
- 1/2 tsp salt
- banana leaves for wrapping
Instructions
- 1In a large bowl, combine the mashed bananas, tapioca flour, half the brown sugar and salt, mixing until a thick, sticky batter forms.
- 2Spoon the batter onto squares of banana leaf and fold into small parcels, or pour into a greased dish if not wrapping.
- 3Steam the parcels or dish over boiling water until firm and set, about 25-30 minutes.
- 4Meanwhile, heat the coconut cream with the remaining brown sugar in a small saucepan until slightly thickened, to make a sauce.
- 5Unwrap the pudding parcels and slice if using a dish.
- 6Serve warm, drizzled generously with the coconut sauce.
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