Faikakai topai is the basic version of this Tongan dessert composed of dumplings in a sweet coconut syrup. Faikakai Malimali is the banana version.
Oceanic, Tongan, Vegetarian
For the lolo (coconut syrup)
(or thick coconut milk)
For the topais (dumplings)
, split in half and grated
Lolo (coconut syrup)
Put the sugar in a small saucepan over low heat and dissolve slowly.
Before reaching boil, add the coconut cream and stir until mixture is thick. Set aside.
Bring a large pot of water to boil.
Meanwhile, combine flour, baking powder, ½ cup of shredded coconut, bananas, sugar and vanilla in a bowl.
Mix all ingredients together and gradually add ½ cup of water to form a fairly dry dough.
Roll into tablespoon-sized balls and place in the pot of simmering water.
Gently boil the dumplings for 15 minutes or until cooked through. Drain and set aside.
Melt the butter in a large skillet over medium heat.
Add 1 cup of shredded coconut and stir until the coconut turns golden.
Put the dumplings in the pan and coat with coconut for 2 minutes.
Remove carefully and serve with the coconut syrup.