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Fekei Pulaka
A traditional Tuvaluan dessert or side dish made from grated pulaka (swamp taro) mixed with coconut cream and then steamed in pulaka leaves. It has a unique texture and a subtly sweet, creamy flavor.
ð§ ææ
- 1 kg Pulaka (swamp taro)(peeled and grated)
- 200 ml Coconut cream
- 16 large Pulaka leaves(for wrapping, softened)
- 2 tbsp Sugar(optional, to taste)
- 1/4 tsp Salt
ðšâð³ äœãæ¹
- 1
If using fresh pulaka, peel and grate it finely. If using pre-grated pulaka, ensure it is ready for use. Note: Unprocessed pulaka corms can be toxic and must be cooked.
ð¡ ããã®ã³ã: Traditionally, pulaka is grated with the aid of limestone with holes drilled in it. - 2
In a bowl, combine the grated pulaka, coconut cream, optional sugar, and salt. Mix thoroughly until well combined.
- 3
Prepare the pulaka leaves by softening them. This can be done by gently passing them over a low flame or by briefly immersing them in hot water. This makes them pliable for wrapping.
- 4
Place about 2-3 tablespoons of the pulaka mixture onto the center of each softened pulaka leaf. Fold the leaves to form tight parcels, ensuring the filling is enclosed.
- 5
Arrange the parcels in a steamer basket. Steam over boiling water for approximately 45 minutes, or until the pulaka is cooked through and tender.
- 6
Carefully remove the parcels from the steamer. Let them cool slightly before unwrapping and serving. Fekei Pulaka can be served warm as a dessert or a side dish.
ð¡ ããã®ã³ã
- âEnsure pulaka is properly cooked as raw pulaka can be toxic.
- âAdjust the sugar content based on your preference for sweetness.
- âIf pulaka leaves are unavailable, large banana leaves can be used as a substitute.
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- Add a pinch of nutmeg or cinnamon for added warmth.
- Some variations include a small amount of grated fresh coconut for texture.