Mahoa Pudding (Arrowroot and Coconut Porridge) (Mahoa)
The Quirky Foodster Team
Ingredients
- Arrowroot starch (or tapioca starch as a substitute) — 100 g (1 cup)
- Water — 500 ml (2 cups)
- Coconut cream — 250 ml (1 cup)
- Sugar, or to taste — 3 tbsp
- Salt — a pinch
Method
- In a bowl, whisk the arrowroot starch with about 100 ml (scant 1/2 cup) of the water to form a smooth, lump-free slurry.
- Bring the remaining water to a gentle simmer in a saucepan.
- Slowly pour in the arrowroot slurry, whisking constantly, and continue to cook over low heat for 5–7 minutes, until the mixture thickens and turns glossy and translucent.
- Stir in the coconut cream, sugar and salt, and simmer gently for a further 3–4 minutes, stirring, until well combined and heated through.
- Ladle into bowls and serve warm.
Introduction: Arrowroot, known locally as māhoā, was one of the original food crops of Tokelau, traditionally relied upon
during leaner times alongside coconut and pandanus.
Cultural Background: Arrowroot, known locally as māhoā, was one of the original food crops of Tokelau, traditionally relied upon
during leaner times alongside coconut and pandanus. This simple, comforting porridge cooks arrowroot
starch with coconut cream into a smooth, lightly sweet breakfast pudding still enjoyed on the atolls today.
Tips: Whisk the arrowroot into a smooth slurry before adding it to hot liquid to avoid lumps. Keep the heat low once the coconut cream is added, so it doesn't split.
Variations: Add a little mashed ripe banana for natural sweetness. Top with toasted shredded coconut for extra texture. Naturally vegan and vegetarian.
Storage: Refrigerate in an airtight container for up to 2 days; the texture will thicken further when chilled.
Reheating: Reheat gently over low heat, stirring in a splash of water or coconut milk to loosen it.
FAQs:
Q: What is arrowroot?
A: A starchy root, called māhoā in Tokelauan, historically one of the islands' original food crops, traditionally used as a famine food and in simple puddings.
Q: Can I use cornstarch instead?
A: Tapioca or cornstarch can be substituted, though the texture will be slightly different from true arrowroot.
Q: Is this dish eaten only for breakfast?
A: It's most commonly enjoyed in the morning, though it can also serve as a light dessert.
- Arrowroot starch (or tapioca starch as a substitute) — 100 g (1 cup)
- Water — 500 ml (2 cups)
- Coconut cream — 250 ml (1 cup)
- Sugar, or to taste — 3 tbsp
- Salt — a pinch
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