Banana Coconut Dumplings In Coconut Syrup (Tongan Faikakai Malimali)

Faikakai topai is the basic version of this dessert that is composed of dumplings (or topai in Tongan) in a sweet coconut syrup (lolo in Tongan). There are several variations of the same dessert with breadfruit (faikakai mei), taro leaves (faikakai ngou’a), cassava (faikakai manioke tama) or with bananas (faikakai malimali) which is the version I chose to make. To be honest, the dumplings are good, but the main draw of this dessert is the coconut caramel (lolo). Yes, lolo is nothing more than caramelized sugar to which coconut milk is added instead of cream or butter in the traditional caramel recipe.

Lolo (Coconut Syrup):
1 cup sugar
1 cup coconut cream (or thick coconut milk)

Malimali (Dumplings):
2 cups all-purpose flour, unbleached
2 tsp. baking powder
1½ cup shredded coconut
2 ripe bananas, mashed
2 Tbsp. sugar
1 vanilla bean, split in half and grated
½ cup water
3 Tbsp. butter

For the 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.

For the Malimali (Dumplings):
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 Tbsp.-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.

Makes 8 servings.