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Feke Pulaka mo Lolo
A traditional Tuvaluan dessert made from grated pulaka (swamp taro) mixed with coconut cream and steamed, often served as a sweet treat or snack.
ð§ ææ
- 1 kg Pulaka corms(peeled and grated)
- 400 ml Coconut cream(full fat)
- 100 ml Red toddy(optional, for sweetness and color)
- 12 sheets Banana leaves(warmed)
- 200 ml Coconut cream(for serving)
ðšâð³ äœãæ¹
- 1
Prepare the pulaka: Peel the pulaka corms and grate them finely. If using a traditional limestone grater, ensure the pulp is well-formed.
- 2
Mix the pulaka: In a bowl, combine the grated pulaka with 400ml of coconut cream. If using, add the red toddy for extra sweetness and color. Mix thoroughly to form a paste.
- 3
Prepare the banana leaves: Briefly warm the banana leaves over a gentle heat (like a low oven or a warm grill) to make them pliable.
- 4
Form the parcels: Take a portion of the pulaka mixture and shape it into small balls or patties using your hands or a small bowl. Place each portion onto a warmed banana leaf.
- 5
Wrap and steam: Fold the banana leaves to enclose the pulaka mixture, creating individual parcels. Secure them if necessary. Place the parcels in an oven or an earth oven and bake for approximately 1.5 hours, or until the pulaka is cooked through and tender.
- 6
Serve: Once cooked, carefully unwrap the parcels. Place the steamed pulaka into a serving dish and pour over the additional 200ml of coconut cream. Stir gently with a green coconut stem (palafa) if available, or a spoon. Serve warm as a dessert or snack.
ð¡ ããã®ã³ã
- âEnsure the pulaka is thoroughly grated for a smoother texture.
- âWarming the banana leaves prevents them from tearing when wrapping.
- âRed toddy can be omitted if unavailable, but it adds a traditional sweetness and color.
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- Some variations involve pounding the pulaka mixture further to achieve a smoother paste.
- Can be served with a sprinkle of toasted coconut flakes.