Small Cook, Big Chef making vakalolo, mandraee( Fiji bread)
Recipe Information
Vakalolo
Cultural Context
Vakalolo is a traditional Fijian dessert made primarily from taro and coconut milk, reflecting the island's agricultural heritage. It is often enjoyed during special occasions and gatherings, symbolizing hospitality and community. Today, variations of Vakalolo can be found in other Pacific Island nations, showcasing the shared culinary traditions of the region.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Peel and grate the taro until finely shredded.
In a large bowl, combine the grated taro, sugar, and salt.
Add baking powder and mix well to incorporate.
Pour in the coconut milk and vanilla extract, stirring until smooth.
Line a steaming dish with banana leaves, allowing some to hang over the edges.
Transfer the taro mixture into the lined dish, smoothing the top.
Fold the banana leaves over the mixture to cover it completely.
Prepare a steamer with water and bring it to a simmer.
Place the covered dish in the steamer and cover with a lid.
Steam for 45-60 minutes, or until the mixture is set and firm to the touch.
Remove from the steamer and let cool slightly before serving.
Slice into squares and serve warm or at room temperature.
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