Ingredients:
300g sweet potatoes, grated
150g fresh coconut, grated
100g brown sugar
60g plain (all-purpose) flour
½ tsp salt
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp freshly-grated nutmeg
¼ tsp ground allspice
80g raisins (optional)
125ml evaporated milk (or coconut milk)
2 tablespoons melted butter
Banana leaves or foil (for wrapping)
Method:
Peel and grate the sweet potatoes into a large mixing bowl. Add the grated coconut, brown sugar, and raisins (if using). Mix in the flour, salt, cinnamon, nutmeg, and allspice.
Pour in the evaporated (or coconut) milk, vanilla extract, and melted butter. Stir everything well until you end up with a slightly thick, sticky batter.
Cut banana leaves (or kitchen foil) into large pieces and soften them by briefly heating them over a flame or steaming them. Place about 120ml of the batter in the centre of each leaf or foil piece. Fold and secure the edges tightly, ensuring no batter leaks out.
Steam to Perfection
Bring a large pot of water to a boil and set up a steaming basket or rack. Place the wrapped Ducana inside, cover, and steam for 45 minutes, or until firm to the touch.
Remove from the heat and let it cool slightly before unwrapping. Serve warm alongside salt cod, avocado, or sautéed vegetables.
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