Pihlohlo Mwehng
Pihlohlo Mwehng is a traditional Micronesian dessert made from taro root coated in a rich coconut sap syrup. It's a sweet treat that highlights the unique flavors of the region.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings6
DifficultyMedium
🧂 Ingredients
- 600 g Taro root (mwehng)(peeled and cut into pieces)
- 70 g Sugar(adjust to taste)
- 2 Tablespoons All-purpose flour
- 200 ml Coconut sap syrup(or coconut caramel sauce)
👨🍳 Instructions
- 1
Clean and cut the taro into pieces. Boil until tender, ensuring not to overcook to avoid mushiness.
💡 Tip: Taro should be easily pierced with a fork. - 2
Grind or mash the boiled taro until smooth, forming a dough-like mixture. Stir in the sugar and flour.
💡 Tip: A food processor can be used for a smoother consistency. - 3
Form the taro mixture into oblong-shaped pieces, similar to small sea cucumbers.
💡 Tip: Lightly wet your hands to prevent sticking. - 4
Gently warm the coconut sap syrup in a pan, stirring constantly until it thickens slightly. It will thicken further as it cools.
- 5
Dip or roll the taro dumplings into the warm syrup until fully coated and glossy.
💡 Tip: Work in batches to ensure even coating. - 6
Serve the Pihlohlo Mwehng warm or at room temperature.
💡 Tip: This dessert can be stored in an airtight container for a few days.
💡 Pro Tips
- ✓Taro can be found frozen in Asian supermarkets if fresh is unavailable.
- ✓If coconut sap syrup is hard to find, a coconut caramel sauce made with coconut sugar and coconut cream can be used as a substitute.
🔄 Variations
- Other starchy foods like cassava, cooking bananas, or sweet potatoes can be used as substitutes for taro.
- Some recipes may include vanilla extract for added flavor.