Vakalolo Recipe: Fijian Cassava Pudding with Caramel Coconut Sauce
, by Domalco, 2 min reading time
A traditional Fijian pudding of grated tavioka (cassava) wrapped in drau ni vudi (banana leaves), steamed, and served with a caramel lolo (coconut cream) sauce.
Photo: Unsplash
Vakalolo (literally "cooked with coconut cream") is one of Fiji's oldest sweet dishes. Grated tavioka (cassava) is sweetened, wrapped in drau ni vudi (banana leaves) and steamed until soft and sticky, then drenched in a warm caramel sauce of suka (sugar) and lolo (coconut cream). It's traditionally cooked in the lovo (earth oven), but a big pot on the stove works just as well.
Fijian words in this recipe
- vakalolo (cooked with coconut cream; also the name of this pudding)
- tavioka (cassava)
- dalo (taro, an alternative to cassava)
- lolo (coconut cream)
- niu (coconut)
- suka (sugar)
- drau ni vudi (banana leaves)
Ingredients
Serves 8–10 · Prep 30 min · Cook 1½ hours
Pudding:
- 1.5 kg tavioka (cassava), peeled and finely grated (or frozen grated cassava, thawed)
- ¾ cup suka (sugar)
- 1 cup thick lolo (coconut cream)
- Pinch of salt
- Banana leaves, softened over a flame, and foil
Caramel coconut sauce:
- 1 cup suka (sugar)
- 2 cups lolo (coconut cream)
- Pinch of salt
Method
- Prepare the tavioka. Peel the cassava, remove the woody core and grate finely. Squeeze out the excess liquid with your hands.
- Mix. In a large bowl or parat, mix the grated tavioka, sugar, lolo and salt.
- Wrap. Spoon about 1 cup of mixture onto a piece of softened banana leaf, shape it into a flat log and fold the leaf around it. Wrap in foil and twist the ends.
- Steam. Place the parcels on a rack in a large pot with 5 cm of water. Cover and steam for 1 to 1½ hours, topping up the water as needed, until the pudding is firm and translucent. (In a lovo, place on the top layer.)
- Make the sauce. Melt the sugar in a heavy pan over medium heat, without stirring, until it turns a deep golden caramel. Take off the heat and carefully pour in the lolo; it will bubble and spit. Return to low heat and stir until smooth and slightly thick, about 5 minutes. Add the salt.
- Serve. Unwrap the pudding, cut into thick slices and pour over the warm sauce.
Safety tip: Never eat raw cassava. Always cook it right through until it's soft and translucent.
Frequently asked questions
Can I bake vakalolo instead of steaming it?
Yes. Pour the mixture into a greased tin, cover with foil and bake at 180°C for about 1 hour. It's then very similar to our cassava cake.
Can I use dalo instead of tavioka?
Yes. Grated dalo (taro) makes a softer, slightly purple vakalolo.
Get your kitchen ready at Domalco
Grate your own lolo with a stainless steel coconut scraper, and find big pots and parats at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.
Try next: Cassava cake · Purini