Buatoro (Baked Taro Cake) is a traditional I-Kiribati recipe for a classic cake made from a taro, coconut milk and coconut blosom syrup batter with flour that's baked in leaves to cook. The full recipe is presented here and I hope you enjoy this classic I-Kiribati version of: Baked Taro Cake (Buatoro).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a taro and coconut milk batter bound with flour that's baked to cook and which is served as both a snack and a dessert.
Ingredients:
1kg finely-grated taro
1 x 400g tin full fat coconut milk
120ml coconut blossom syrup
120g flour
banana leaves, taro leaves or breadfruit leaves for wrapping
Method:
Pre-heat your oven to 180°C (160°C fan)
In a bowl, mix all the ingredients (except the leaves) together. Stir until you have a lump-free thick pancake-like batter.
Soften the banana leaves by passing over a naked flame (if using). Wrap the batter in your choice of leaf (or use greaseproof paper and kitchen foil as a substitute).
Wrap the leaf over the batter and tie securely with string.
Arrange on a baking tray or in a roasting tin then transfer to the centre of your pre-heated oven and bake for about 35–45 minutes until the taro cakes are cooked through and golden brown.
Remove from the oven, allow to cool for 5 minutes then unwrap and serve.
)
Click on the image, above to submit to Pinterest.