Faikakai Malimali
HB-0868 · Hand-built original · Tongan
Faikakai topai is the basic version of this Tongan dessert composed of dumplings in a sweet coconut syrup. Faikakai Malimali is the banana version.
TonganDessert35 minServes 8332 kcalVegetarianEgg-freeDiabeticHigh Fiber
Main ingredient: sugar
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:8quantities adjust to match
Ingredients
- For the coconut caramel sauce: 1 cup sugar
- 1 cup thick coconut cream
- For the dumplings/cake: 2 cups all-purpose flour
- 2 Tbsp baking powder
- 1 1/2 cups shredded coconut
- 2 ripe bananas, mashed
- 2 Tbsp sugar
- 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
- 1/2 cup water
- 3 Tbsp butter, melted
Method
- Make the sauce: melt the 1 cup of sugar in a heavy pan over medium heat, without stirring at first, until it turns a deep amber caramel, 5 to 7 minutes.
- Carefully pour in the coconut cream (it will bubble vigorously), stir until smooth, then simmer for 2 minutes. Keep warm.
- For the batter, whisk the flour, baking powder and shredded coconut in a large bowl.
- Stir in the mashed bananas, 2 tablespoons of sugar, vanilla seeds, melted butter and water to make a thick, spoonable batter.
- Drop large spoonfuls of batter into a steamer basket set over simmering water, cover, and steam for 20 to 25 minutes, until firm and cooked through. Alternatively spoon the batter into a greased baking dish and bake at 350°F for 25 minutes.
- Arrange the cooked dumplings in a serving dish, pour the hot coconut caramel sauce over them, and serve warm.
Prep: 10 min · Cook: 25 min · Total: 35 min
Nutrition (per serving, where published)
332 kcalCalories
2.8 gProtein
18.8 gCarbs
29.6 gFat
25.1 gSaturates
5.2 gFibre
2.8 gSugars
436 mgSodium
11 mgCholesterol
257 mgPotassium
228 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data