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Te Roro
Pandanus Fruit Dessert
Te Roro is a traditional Kiribati dessert made from the sweet, preserved fruit of the pandanus tree, combined with fresh coconut cream. It's a simple yet delightful sweet treat that showcases the tropical flavors of the islands.
ð§ ææ
- 200 g Preserved pandanus fruit paste (Te Tuae)(If unavailable, use unsweetened dried pandanus fruit, rehydrated and mashed.)
- 200 ml Fresh coconut cream
- 50 g Sugar(Adjust to taste, as the pandanus fruit paste can be sweet.)
- 50 ml Water(To help achieve desired consistency.)
ðšâð³ äœãæ¹
- 1
In a medium saucepan, combine the preserved pandanus fruit paste, fresh coconut cream, sugar, and water.
ð¡ ããã®ã³ã: Ensure the pandanus fruit paste is well broken down. - 2
Stir the ingredients together over medium heat until the sugar dissolves and the mixture is well combined.
- 3
Bring the mixture to a gentle simmer and cook for about 25-30 minutes, stirring occasionally, until it thickens to a jam-like consistency.
ð¡ ããã®ã³ã: The consistency should be thick enough to hold its shape but still spreadable. - 4
Remove from heat and let the Te Roro cool completely.
ð¡ ããã®ã³ã: It will thicken further as it cools. - 5
Serve chilled in small bowls or as a topping.
ð¡ ããã®ã³ã
- âThe sweetness of the pandanus fruit paste can vary, so adjust sugar accordingly.
- âIf using dried pandanus fruit, ensure it is thoroughly rehydrated and mashed to a smooth paste before proceeding.
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- Add a pinch of salt to balance the sweetness.
- For a richer flavor, use full-fat coconut milk.