Faikakai topai is the basic version of this Tongan dessert composed of dumplings in a sweet coconut syrup. Faikakai Malimali is the banana version. Serves 8.

Faikakai Malimali

INGREDIENTS: 
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For the lolo (coconut syrup)

• 1 cup sugar
• 1 cup coconut cream (or thick coconut milk)

For the topais (dumplings)

• 2 cups flour
• 2 teaspoons baking powder
• 1½ cup shredded coconut
• 2 ripe bananas , mashed
• 2 tablespoons sugar
• 1 vanilla bean , split in half and grated
• ½ cup water
• 3 tablespoons butter

METHOD:
Lolo (coconut syrup)

1. Put the sugar in a small saucepan over low heat and dissolve slowly.
2. Before reaching boil, add the coconut cream and stir until mixture is thick. Set aside.

Topais (dumplings)

1. Bring a large pot of water to boil.
2. Meanwhile, combine flour, baking powder, ½ cup (50g) of shredded coconut, bananas, sugar and vanilla in a bowl.
3. Mix all ingredients together and gradually add ½ cup (100ml) of water to form a fairly dry dough.
4. Roll into tablespoon-sized balls and place in the pot of simmering water.
5. Gently boil the dumplings for 15 minutes or until cooked through. Drain and set aside.
6. Melt the butter in a large skillet over medium heat.
7. Add 1 cup of shredded coconut and stir until the coconut turns golden.
8. Put the dumplings in the pan and coat with coconut for 2 minutes.
9. Remove carefully and serve with the coconut syrup.