Desserts
Buatoro (Swamp Taro and Coconut Sugar Pudding)
Ingredients
- 500 g (1 lb) swamp taro (babai) or regular taro, finely grated
- 200 ml (3/4 cup + 1 tbsp) coconut milk
- 120 ml (1/2 cup) coconut sugar syrup (or melted coconut sugar dissolved in a little water)
- 2 tbsp flour, to bind
- Banana leaves, softened, for wrapping
Method
- Combine grated taro, coconut milk, coconut sugar syrup and flour in a bowl until evenly mixed into a thick batter.
- Spoon the mixture onto softened banana leaves and fold into parcels, securing with string.
- Steam for 45-60 minutes, or bake at 180°C (350°F) for about 1 hour, until firm and set.
- Allow to cool slightly before unwrapping.
- Serve warm or at room temperature, sliced into pieces.
Introduction: Buatoro is a well-loved Kiribati dessert made from grated swamp taro, coconut milk and coconut sugar syrup, wrapped in banana leaves and baked.
Cultural Background: Buatoro is a well-loved Kiribati dessert made from grated swamp taro, coconut milk and coconut sugar syrup, wrapped in banana leaves and baked. It showcases the islands' two most important starches and sweeteners — taro and coconut — combined into a treat often served at family gatherings.
Tips: Grate the taro finely so the pudding sets evenly; coarse pieces can leave the centre undercooked.
Variations: Some versions substitute cassava or pumpkin for part of the taro; if coconut sugar syrup isn't available, dissolve coconut sugar in a small amount of water rather than melting it directly, to avoid it turning into hard caramel.
Storage: Store wrapped at cool room temperature up to 2 days, or refrigerate up to 5 days.
Reheating: Steam for 10 minutes or microwave covered for 2-3 minutes to soften before serving.
FAQs:
Q: Can this be made without banana leaves?
A: Yes, baking in a greased dish works, though banana leaves add characteristic aroma.
Q: Is coconut sugar essential?
A: It gives the traditional flavour and colour, but brown sugar can be substituted if unavailable.
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