Desserts
Roro (Dried Pandanus with Coconut Cream)
Ingredients
- 4-5 ripe pandanus fruit keys, boiled and pulp extracted
- 125 ml (1/2 cup) coconut cream
- 1 tbsp coconut sugar (optional)
Method
- Boil pandanus keys for 20 minutes, then extract and strain the pulp as for tekabubu (KIR-001).
- Spread the strained pulp thinly and evenly onto trays.
- Dry in full sun for 2-3 days (turning occasionally), or in a low oven at 60°C (140°F) for 6-8 hours, until it forms firm, leathery sheets.
- Break the dried sheets into pieces and soak in coconut cream for 10-15 minutes before serving to soften.
- Sweeten with a little coconut sugar if desired and serve as a dessert or snack.
Introduction: Roro is made by boiling ripe pandanus fruit, drying the resulting pulp into flat sheets, and later soaking it in coconut cream to soften and sweeten it.
Cultural Background: Roro is made by boiling ripe pandanus fruit, drying the resulting pulp into flat sheets, and later soaking it in coconut cream to soften and sweeten it. This preservation method allowed I-Kiribati families to store pandanus sweetness for months, ensuring a treat was available even outside the harvest season.
Tips: Dry the pandanus pulp in thin, even layers so it dehydrates fully and doesn't develop mould spots.
Variations: Roro sheets can also be eaten dry as a chewy snack without soaking in coconut cream.
Storage: Dried roro sheets keep for several months in an airtight container in a cool, dry place; once soaked in coconut cream, eat the same day.
Reheating: Not applicable — served at room temperature.
FAQs:
Q: How long does drying take?
A: 2-3 days in strong sun, or about 6-8 hours in a low oven.
Q: Can roro be stored long-term?
A: Yes, properly dried sheets keep for months, which was historically important for food security between harvests.
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