Faikai Malaulau (Tapioca dumplings in Caramel Sauce)
Faikai Malaulau (Tapioca dumplings in Caramel Sauce) is a traditional Wallis and Fortuna recipe for a classic dessert of tapioca and water dumplings cooked in and served with a coconut milk caramel. The full recipe is presented here and I hope you enjoy this classic Wallis and Fortuna version of: Tapioca dumplings in Caramel Sauce (Faikai Malaulau).
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Ingredients:
For the Caramel Sauce:
200g sugar
400g tin full fat coconut milk
Pinch of sea salt to taste (optional)
For the Dumplings:
500g Tapioca (Cassava) flour
Approx 350ml hot (just boiled) water
Method:
Turn the tapioca (cassava) flour to a mixing bowl and gradually add hot water until the dough can be brought together to form small dumplings.
Break the dough into bite sized pieces and set aside.
Slowly heat the sugar in a medium-sized saucepan over low heat until the sugar has caramelised into a rich golden brown syrup.
Slowly add the coconut milk, stirring until the sugar and milk have combined. Be careful as it will spit at you. If the caramelised sugar clumps up, keep stirring until it eventually melts again.
Increase the heat to low-medium and bring to a boil, adding a pinch of sea salt, if you wish.
Add the dumplings to the caramel sauce. Keeping on a low-medium heat, boil for 15 minutes until the dumplings are cooked and the caramel has thicken.
Set aside to cool for a short while before serving (the caramel is really hot and you don't want anyone to burn themselves).
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