Faikakai Malimali (Banana Coconut Dumplings)

Rachel Egan 0 Comments
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Faikakai Malimali (Banana Coconut Dumplings)

Author: Rachel Egan Cuisine:
Difficulty: Intermediate Prep Time 10 mins Cook Time 24 mins Rest Time 5 mins Total Time 39 mins
Servings: 10

Description

These sweet dumplings are served with a coconut caramel sauce

Ingredients

The Dumplings

The Sauce

The topping

Instructions

  1. Making the Caramel
    1. Heat the granulated sugar in a medium heavy-duty saucepan over medium heat. Make sure to stir constantly (I recommend using a wooden spoon). As you stir you may notice clumps, that is okay, it will eventually melt into a thick brown liquid.
    2. Once the sugar is melted, stir in the coconut cream until it is combined. You may have to whisk and remove it from heat to get it to stir in-just keep whisking! It should also bubble at this stage. 
    3. After all the coconut cream has been added, stop stirring and allow to boil for 1 minute.
    4. Remove from heat and allow to cool. 
  2. Making the Faikakai Malimali
    1. Bring a large, lightly salted pot of water to a boil. 
    2. Combine the flour, powder, shredded coconut, banana, sugar, and vanilla. Mix until well incorporated. Then, gradually add the water until it comes together as a somewhat dry dough. You may need to add just a little more flour, you do not want it to be sticky. 
    3. Roll into small-sized balls and add to the simmering water. 
    4. Boil the dumplings for 15 minutes. 
    5. Remove from the water and let drain. 
  3. Coating the dumplings
    1. Take the butter and melt in a pan, add the coconut and cook until browned, gradually stirring. 
    2. Add the dumplings to the pan and coat in the coconut, takes 1-2 minutes. 
    3. Remove from the heat and serve with the caramel sauce!
Keywords: dumpling, Tonga, Polynesia
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