Tonga Recipes

Faikakai Malimali

Ingredients
(for 8 people)

For the lolo (coconut syrup):
1 cup sugar
1 cup coconut cream (or thick coconut milk)

For Topais (dumplings):
2 cups flour
2 teaspoons baking powder
1-1/2 cup shredded coconut
2 ripe bananas, mashed
2 tablespoons sugar1 vanilla bean, split in half and grated
1/2 cup water
3 tablespoons butter

Directions

For the lolo (coconut syrup):

Put the sugar in a small saucepan over low heat and dissolve slowly.
Bring a large pot of water to boil.

For Topais (dumplings):

Before reaching boil, add the coconut cream and stir until mixture is thick. Set aside.
Meanwhile, combine flour, baking powder, 1/2 cup of shredded coconut, bananas, sugar and vanilla in a bowl.
Mix all ingredients together and gradually add ½ cup of water to form a fairly dry dough.
Roll into tablespoon-sized balls and place in the pot of simmering water.
Gently boil the dumplings for 15 minutes or until coked through. Drain and set aside.
Melt the butter in a large skillet over medium heat.
Add 1 cup of shredded coconut and stir until the coconut turns golden.
Put the dumplings in the pan and coat with coconut for 2 minutes.
Remove carefully and serve with the coconut syrup.

Source: 196 Flavors.com, http://www.196flavors.com/2014/01/26/tonga-faikakai-malimali/