Fekei (Grated Pulaka and Coconut Cream Steamed in Leaves)
The Quirky Foodster Team
Ingredients
- Pulaka (swamp taro), peeled and finely grated — 600 g (1 1/3 lb)
- Coconut cream — 300 ml (1 1/4 cups)
- Granulated sugar — 80 g (1/3 cup + 1 tbsp)
- Banana leaves or foil, for wrapping
Method
- Combine the finely grated pulaka, coconut cream and sugar in a bowl and mix thoroughly until well combined.
- Divide the mixture among pieces of banana leaf or foil, spooning it into the centre of each.
- Fold the leaves or foil tightly over the filling to form small sealed parcels, tying with string if using leaves.
- Place the parcels on a rack over simmering water in a covered pot and steam for 40-45 minutes, until firm and set.
- Allow to cool slightly before unwrapping, and serve warm or at room temperature.
Introduction: Fekei, made from grated pulaka mixed with rich coconut cream and steamed inside leaves, is enjoyed
across all nine of Tuvalu's islands and is one of the country's most distinctive traditional treats, sitting
somewhere between a dessert and a filling snack thanks to its sweet, dense, custard-like texture.
Cultural Background: Fekei, made from grated pulaka mixed with rich coconut cream and steamed inside leaves, is enjoyed
across all nine of Tuvalu's islands and is one of the country's most distinctive traditional treats, sitting
somewhere between a dessert and a filling snack thanks to its sweet, dense, custard-like texture.
Tips: Grate the pulaka as finely as possible for the smoothest, most tender finished texture. Seal the parcels tightly, as a loose wrap can let the coconut cream leak out during steaming.
Variations: Add a little grated fresh coconut to the mixture for extra texture. Sweeten with kaleve (coconut toddy) in place of some or all of the sugar for a more traditional flavour. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.
Storage: Refrigerate wrapped parcels in an airtight container for up to 3 days.
Reheating: Reheat by steaming for 8-10 minutes, or in a covered microwave dish for 1-2 minutes.
FAQs:
Q: What does fekei taste like?
A: It has a dense, custard-like texture with a mild sweetness from the coconut cream and sugar, and a subtle earthiness from the pulaka.
Q: Can this be made without banana leaves?
A: Yes, foil works well as a substitute, though banana leaves impart a subtle traditional aroma during steaming.
- Pulaka (swamp taro), peeled and finely grated — 600 g (1 1/3 lb)
- Coconut cream — 300 ml (1 1/4 cups)
- Granulated sugar — 80 g (1/3 cup + 1 tbsp)
- Banana leaves or foil, for wrapping
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