Po'e (Fruit Pudding Cake) is a traditional Pascuense (from Rapa Nui/Easter Island recipe for a classic dessert of a sweet potato and banana cake sweetened with sugar and bound with tapioca flour. The full recipe is presented here and I hope you enjoy this classic Pascuense version of: Fruit Pudding Cake (Po'e).
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This version of po'e features two of Rapa Nui's staples, sweet potatoes and bananas. The Rapa Nui po'e is a dense banana-focused, moist, cake-like pudding. This is a simple recipe that includes bananas, sweet potatoes, starch, brown sugar, vanilla, and salt. It is served as a dessert, though other versions of po'e are served as a carbohydrate accompaniment.
Ingredients:
250g raw sweet potatoes peeled and cut into chunks
350g (3-4) ripe bananas peeled and cut into chunks
2 tsp vanilla extract
110g tapioca flour (or substitute cornflour or potato starch or arrowroot)
¼ tsp salt
110g brown sugar
Optional Toppings:
400ml tin coconut milk spoon the cream at the top of a can on individual slices
toasted coconut or coconut flakes
grated raw sweet potato
brown sugar
sliced bananas
Method:
Pre-heat your oven to 190˚C. Grease a 2l baking dish with coconut oil or cooking spray.
Peel and chop the sweet potatoes into large chunks. Place them in a food processor and blend until smooth.
Peel and cut bananas into chunks. Add them to the food processor and blend again until both bananas and potatoes are smooth and thoroughly combined. Add vanilla and pulse until mixed well.
To the food processor, add the tapioca flour or starch, salt, and brown sugar. Use a spoon or spatula to stir just enough to combine the wet and dry ingredients to help the machine begin blending. Process the ingredients until smooth without any lumps or streaks of dry mixture.
Pour the mixture into the prepared baking dish. Transfer to the centre of your pre-heated oven and bake for 30-35 minutes until firm.
Once baked, allow the pudding to cool at room temperature. Serve warm or cover and place in your refrigerator until ready to serve.
When serving, slice into squares and top each serving with a dollop of coconut cream. You can add other toppings for extra flavour and texture.
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