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A rich and sweet Samoan delicacy featuring cubes of baked taro or a simple flour-based bread, generously coated in a luscious coconut caramel sauce. Traditionally baked in an umu, it can also be made in a conventional oven.
🧂 Ingredienti
- 1 kg Taro root(or substitute with flour dough (see notes))
- 1.5 cups Coconut cream(full fat)
- 1.5 cups Brown sugar
- 1/4 tsp Salt
- 2 cups Plain flour(for flour dough variation)
- 1 tsp Baking powder(for flour dough variation)
- 1/2 cup Coconut flakes(for flour dough variation)
👨🍳 Istruzioni
- 1
If using taro: Peel, wash, and cut taro into bite-sized cubes. Boil in salted water until tender but still holding their shape. Drain well.
💡 Consigli Professionali: Wear gloves when peeling taro to avoid skin irritation. - 2
If making flour dough: Combine flour, sugar, coconut flakes, and baking powder. Gradually add coconut milk until a dough forms. Shape into a thick rectangle and bake until golden brown.
- 3
Prepare the caramel sauce: In a saucepan, combine coconut cream, brown sugar, and salt. Simmer over medium-low heat, stirring constantly, until thickened and slightly caramelized. Be careful not to burn.
💡 Consigli Professionali: If sugar crystallizes, add a tablespoon of water and stir over low heat until dissolved. - 4
Fry the boiled taro cubes (or baked flour dough cubes) in hot oil or butter until golden brown and slightly crispy on the outside. Drain on paper towels.
- 5
Combine the fried taro (or dough cubes) with the warm caramel sauce. Gently toss to coat each piece evenly.
💡 Consigli Professionali: Let it sit for a few minutes to allow the sauce to be absorbed. - 6
Serve warm or at room temperature.
💡 Consigli Professionali
- ✓Traditionally baked in an umu (earth oven).
- ✓Ensure coconut cream is full-fat for richness.
- ✓Adjust sugar in the caramel to your preferred sweetness.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add mashed banana to the taro or dough mixture.
- Incorporate a pinch of cinnamon or nutmeg into the caramel sauce.