Keke Vai Siaine | Tongan Banana Pancakes | Tasteofthesouthpacific
Recipe Information
Keke Vai
Cultural Context
Keke Vai, or Tongan Water Cake, hails from Tonga and is traditionally made for celebrations and gatherings. This cake symbolizes hospitality and is often enjoyed with family and friends. Its moist texture, derived from coconut milk and grated coconut, makes it a beloved treat in Tongan culture. Today, variations of Keke Vai can be found throughout the Pacific Islands, reflecting local ingredients and tastes.
coconut milk
🥗Healthier: almond milk
💰Cheaper: regular milk
Almond milk is lower in calories and can mimic the creaminess.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil adds flavor and is a healthier fat alternative.
grated coconut
🥗Healthier: unsweetened shredded coconut
💰Cheaper: dried coconut flakes
Unsweetened options are healthier and reduce sugar.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey is a natural sweetener and adds moisture.
Mix flour, sugar, and baking powder in a bowl.
In another bowl, combine mashed bananas with water and canola oil.
Combine the wet and dry ingredients until just mixed.
Pour the batter onto a hot griddle or frying pan and cook until golden brown on both sides.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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