Taro Dessert With Coconut Sauce

Name: Taro Dessert With Coconut Sauce
Cuisine: Tongan
Ingredients: 1 pound of small taro corms, peeled and grated; 1 egg, beaten; 3 tablespoons of taro flour (tapioca flour or cornstarch may be substituted); 3 tablespoons of taro flour (tapioca flour or cornstarch may be substituted); 3 tablespoons of taro flour (tapioca flour or cornstarch may be substituted); 2 tablespoons of sugar; ¾ cup of Island Coconut Sauce (see below); ½ cup of coconut cream (see page 19)

Faikaicai

Preparation info

Serves
6

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

This popular Tongan dessert and snack consists of squares of pounded and baked taro, soaked in Island Coconut Sauce and topped with coconut cream. The Tongans sometimes use breadfruit in place of the taro; in their version, it is called faikakai-mei.

Ingredients

1 pound of small taro corms, peeled and grated
1 egg, beaten
3 tablespoons

Oceania
Tonga
Snack
Dessert
Vegetarian
Gluten-free

Method

Preheat your oven to 250° Fahrenheit.
Place the grated taro in a food processor with a metal blade. (You may use a mixing bowl with a hand-held electric blender, also, for this exercise but don’t expect the same uniform consistency. )
Add the eg