Fijian Topoi is a traditional Fijian recipe for a classic breakfast dish of flour, sugar and water dumplings cooked in a coconut milk base. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Fijian Topoi.
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Ingredients:
1.75l water
250g plain flour
2 tbsp sugar
1 tsp baking powder
generous pinch of salt
180ml water
250ml coconut milk
Method:
Add the water to a pan and bring to a boil.
In the meantime, sift together the flour, baking powder and salt into a bowl. Whisk in the sugar then gradually add in the 180ml of water, mixing until you have a fairly stiff and non-tacky dough (you're aiming for something like bread dough). Shape the mixture into circular dumplings.
Drop the dumplings into the boiling water. In the meantime, mix about 2 tbsp flour with a little water to make a slurry. Add this to the boiling water as a thickener.
Return the liquid to a boil then add in the coconut milk and sweeten to taste with sugar. If desired, you can add 4 tender leaves from a lemon tree as flavouring.
(May use Bisquick for dough). Boil 7 cups of water. Mix 2 cups of flour with the remaining 3/4 cups of water. This mix should not be too soft. It should be similar to bread dough. Drop dumplings into the boiling water by teaspoon quantities. Keep water boiling so dumplings won't stick together.
Cover the pan and simmer for 20 minutes, at which point remove and discard the lemon leaves. The topoi will absorb some of the liquid, turning soft and spongy.
Transfer the topoi to serving dishes, pour over some of the thickened poaching liquid and serve.
