Good evening, Raffies!
Today we are going to Tonga. To be honest, my designated dish was octopus in coconut sauce. However, due to great unluck, I was not able to find any fresh octopus this week.
Therefore, I had to change plans and went for a funny sounding dessert: Faikakai Topai.
It is a quite simple recipe: steamed dumplings in a coconut syrup:
For the coconut sauce:
2 c raw sugar
2 c coconut cream
For the dough:
2 c flour
2 tsp baking powder
1 tsp sugar
1/2 c coconut cream
1-1/2 c water
Start by making the coconut sauce. In a saucepan, heat the sugar while stirring very well, until it melts. Be very careful not to burn the sugar. Now reduce the heat and start adding the coconut cream, one spoon at the time. Stir well and continue stirring until you get a caramel-like consistency. Remove from heat and set aside to cool down.
Bring a pot filled with water to the boil and start making the dough. Mix the flour, baking powder and sugar in a bowl. Add the coconut cream and the water and mix well. The dough should be slightly dry, but wet enough to come off the sides of the bowl. Now wet a spoon with water and start by scooping a spoonful of dough into the boiling water. The dough should come off the spoon, once this is dipped into the boiling water. This will be your test dumpling. Cook for about 10 minutes, remove, cut open and check whether it is done. Continue now with scooping a few dumplings into the hot water – don’t scoop them in all at once, otherwise they might stick to one another!
Cover with a lid and cook gently for around 10-15 minutes. Now you can either cut the dumplings into smaller pieces or enjoy them like this. Serve warm and covered with the coconut sauce. Enjoy!
This dessert was unusual for me. The dough reminded me of Knödel, but the combination was great! The sauce was delicious, very creamy and with an intense coconut flavour. You can literally eat these lovely dumplings on end 🙂