Takai (Hardened Coconut Toddy Candy)

Name: Takai (Hardened Coconut Toddy Candy)
Yield: 6
Cuisine: Tuvalu
Ingredients: Fresh coconut toddy (kaleve) — 1 L (4 1/4 cups)

The Quirky Foodster Team

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Servings

Ingredients

Fresh coconut toddy (kaleve) — 1 L (4 1/4 cups)

Method

Pour the fresh coconut toddy into a heavy-based saucepan.
Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, for 45-60 minutes, until it thickens considerably and darkens to a deep amber colour.
Continue simmering and stirring more frequently towards the end, watching closely so it does not burn, until it reaches a thick, syrupy consistency that hardens quickly when a small drop is cooled on a plate.
Pour the thickened toddy onto the lined tray in a thin layer, or drop small spoonfuls to form individual pieces.
Allow to cool and harden completely at room temperature before breaking into pieces or serving as individual candies.

Introduction: Takai is a traditional candy made simply by boiling down fresh kaleve, or coconut toddy, until it thickens
and hardens into a naturally sweet treat.

Cultural Background: Takai is a traditional candy made simply by boiling down fresh kaleve, or coconut toddy, until it thickens
and hardens into a naturally sweet treat. With no refined sugar required, it is a wonderful example of
how thoroughly Tuvaluan cooking makes use of the coconut palm, right down to its sap.

Tips: Use only fresh, unfermented kaleve, since fermented toddy will give a very different, sour result rather than a sweet candy. Stir more frequently as the toddy thickens towards the end of cooking, as it can catch and burn quickly at this stage.

Variations: Pour the thickened toddy over shredded coconut before it hardens for a chewier, textured sweet. Use it as a spread while still slightly warm and soft, rather than letting it fully harden. Naturally vegetarian as written. Naturally vegan as written; contains no animal products.

Storage: Store in an airtight container at room temperature for up to 2 weeks.

Reheating: Not required; takai is eaten at room temperature.

FAQs:

Q: What is kaleve?

A: It is the fresh, sweet sap collected from the flower stem of the coconut palm, used both as a drink and as the base for this candy.

Q: Can this be made with palm sugar instead of fresh toddy?

A: The dish specifically relies on reducing fresh toddy itself; palm sugar is a different, already-processed product and would not replicate the same traditional preparation.