Palauan Banana and Taro Pudding
Eluit el Tuu with Belsiich
A comforting and subtly sweet dessert or side dish made from mashed taro and cooked bananas, simmered in coconut milk. This dish highlights the use of staple root vegetables and tropical fruits in Palauan cuisine.
🧂 Ingredients
- 2 medium Taro root(about 1.5 lbs, peeled and cubed)
- 4 medium Ripe cooking bananas (or plantains)(peeled and sliced)
- 1 can (400ml) Full-fat coconut milk
- 1/4 cup Granulated sugar(or to taste)
- 1/4 tsp Salt
- 2 Pandan leaves(tied into a knot (optional, for aroma))
- 1 cup Water(for boiling taro)
👨🍳 Instructions
- 1
Place the cubed taro root in a medium saucepan with 1 cup of water. Bring to a boil, then reduce heat and simmer until the taro is very tender, about 15-20 minutes.
💡 Tip: Taro should be soft enough to mash easily. - 2
Drain the cooked taro, reserving a little of the cooking liquid if desired for a smoother consistency. Mash the taro thoroughly in a bowl until smooth. You can use a potato masher or a fork.
💡 Tip: For an extra smooth texture, you can use a food processor or blend the mashed taro with a little reserved liquid. - 3
In the same saucepan (or a clean one), combine the mashed taro, sliced bananas, coconut milk, sugar, and salt. If using, add the knotted pandan leaves.
- 4
Cook over medium-low heat, stirring frequently, until the mixture thickens and the bananas soften further, about 10-15 minutes. Be careful not to scorch the bottom.
💡 Tip: Stirring prevents sticking and ensures even cooking. - 5
Once the pudding has reached a thick, creamy consistency and the flavors have melded, remove the pandan leaves (if used).
- 6
Serve warm as a dessert or a side dish. It can also be chilled and served cold.
💡 Tip: Can be garnished with toasted coconut flakes or a dash of nutmeg.
💡 Pro Tips
- ✓Use very ripe bananas for maximum sweetness.
- ✓Adjust sugar to your preference.
- ✓If the mixture becomes too thick, add a splash more coconut milk or water.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of nutmeg or cinnamon for extra spice.
- For a richer flavor, use a mix of coconut milk and regular milk.
- Some recipes incorporate grated fresh coconut into the pudding.