Palu Sami — Tuvaluan Coconut Taro Pudding

Shopping list

• 500 g taro root — peeled and finely grated

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• 300 ml coconut cream

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• 100 g caster sugar

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• 1 tsp vanilla extract

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• 0.5 tsp salt

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• 2 piece banana leaves — or baking paper, for lining

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Step by step

1. 1

   In a large mixing bowl, combine the grated taro, coconut cream, caster sugar, vanilla extract and salt. Mix thoroughly until the sugar dissolves and the mixture is evenly combined.

2. 2

   Line a 20 cm round cake tin or heatproof dish with banana leaves (briefly passed over a flame to soften) or baking paper, ensuring the base and sides are covered.

3. 3

   Pour the taro mixture into the prepared tin, smoothing the top with a spatula.

4. 4

   Set up a steamer: fill a large pot with 5 cm of water and bring to a steady simmer. Place a steaming rack or upturned heatproof plate inside.

5. 5

   Carefully lower the tin onto the rack. Cover the pot with a lid (wrap the lid in a tea towel to catch condensation) and steam over medium heat for 60– 70 minutes, until the pudding is set and a skewer inserted into the centre comes out clean.

6. 6

   Check the water level every 20 minutes and top up with boiling water if necessary to maintain steam.

7. 7

   Remove the tin from the steamer and allow the pudding to cool for 10 minutes before turning out onto a plate.

8. 8

   Serve warm or at room temperature, cut into wedges. The pudding will have a firm, slightly sticky texture and a gentle coconut sweetness.