Faikakai topai
The basic variant of a Tongan dish is Faikakai topai, which consists of dumplings (or topai) in a sweet coconut syrup (lolo in Tongan). Breadfruit (faikakai mei), taro leaves (faikakai ngou'a), cassava (faikakai manioke tama), and bananas (faikakai malimali) are among the many versions of the same dish. To be honest, the dumplings are tasty, but the coconut caramel is the star of this dish (lolo). Yes, lolo is just caramelized sugar with coconut milk instead of the cream or butter used in classic caramel recipes.
Ingredients:
- For the lolo (coconut syrup): 1 cup sugar, 1 cup coconut cream (or thick coconut milk)
- For the topais (dumplings): 2 cups flour, 2 teaspoons baking powder, 1½ cup shredded coconut, 2 ripe mashed bananas, 2 tablespoons sugar, 1 vanilla bean, split in half and grated, ½ cup of water; 3 tablespoons of butter
Instruction:
1. Lolo (coconut syrup)
Put the sugar in a small saucepan over low heat and dissolve slowly.
Before reaching a boil, add the coconut cream and stir until the mixture is thick. Set aside.
2. Topais (dumplings)
- Bring a large pot of water to boil.
- Meanwhile, combine flour, baking powder, ½ cup (50g) of shredded coconut, bananas, sugar and vanilla in a bowl.
- Mix all ingredients together and gradually add ½ cup (100ml) 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 cooked 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.
