Buatoro
Buatoro is a traditional Kiribati dessert, often described as a moist, rich cake or pudding. It's primarily made from grated swamp taro (babai) or regular taro, mixed with coconut milk and coconut palm syrup. The mixture is then wrapped in leaves (traditionally banana or taro leaves) and steamed or baked until cooked through.
🧂 Ingredients
- 1.25 lb Taro(grated. Swamp taro (babai) is traditional, but regular taro, pumpkin, sweet potato, or plantain can be substituted.)
- 0.25 cup Coconut palm syrup(also known as kamaimai or coconut toddy syrup; melted coconut sugar can be used as a substitute.)
- 0.75 cup Full-fat coconut milk(plus 2 tablespoons for batter consistency)
- 0.25 cup All-purpose flour
- as needed Banana leaves or taro leaves(for wrapping)
👨🍳 Instructions
- 1
Prepare the leaves: If using banana or taro leaves, steep them in hot water for a few minutes to make them softer and more pliable.
- 2
Prepare the batter: In a bowl, combine the grated taro, coconut palm syrup, coconut milk, and all-purpose flour. Mix until you achieve a thick pancake batter consistency.
- 3
Assemble the Buatoro: Spoon the batter onto the prepared leaves, filling them about halfway.
- 4
Wrap the Buatoro: Fold the leaves over the batter to create neat parcels. Secure with toothpicks or kitchen twine if necessary.
- 5
Cook the Buatoro: Place the wrapped parcels in a steamer basket over simmering water or bake in a preheated oven at 350°F (180°C) or 160°C fan oven.
💡 Tip: Cook until the cake is firm and a toothpick inserted into the center comes out clean. - 6
Serve: Allow the Buatoro to cool slightly before unwrapping. Serve warm or at room temperature.
💡 Pro Tips
- ✓If you cannot find swamp taro (babai), regular taro, pumpkin, sweet potato, or even cooked rice can be used as a substitute.
- ✓Coconut palm syrup can be substituted with melted coconut sugar.
- ✓The consistency of the batter should be like thick pancake batter.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of tinned beef or cabbage, though this is less common for the dessert version.
- A pinch of salt can be added to enhance the flavors.