Ecomely

Language

Pulaka cake (keke pulaka): recipe illustration
Snacks & baking

Pulaka cake (keke pulaka)

A soft cake made with pulaka pulp, a sweet taro much loved in Tuvalu, flavoured with coconut milk. It is enjoyed as an afternoon snack or at breakfast.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C and butter a 20 cm round tin.
  2. Cook the pulaka in boiling water for 20 minutes, drain and mash it into a smooth purée.
  3. In a bowl, mix the purée with the sugar, beaten eggs, melted butter and vanilla.
  4. Add the coconut milk and mix well.
  5. Gradually fold in the flour, baking powder and salt until you have a smooth batter.
  6. Pour into the tin and smooth the top, then sprinkle with grated coconut if using.
  7. Bake for 40 to 45 minutes, until a knife inserted comes out dry, then let it cool slightly before turning out.

Variations and tips

With sweet potato. Replace the pulaka with the same amount of cooked sweet potato; the texture stays very close.

More ideas

Breadfruit cake (keke mei)1 h 10 · 8 serv. · budget-friendlyCaramelised banana in coconut milk (fa'i ni vai)17 min · 4 serv. · budget-friendlySweet coconut balls (niu tuki)30 min · 4 serv.Sweet corn cream (kaukau sukai)40 min · 4 serv. · budget-friendlyCoconut milk custard (pudini ni vai)55 min · 4 serv. · budget-friendlySugar coconut cake (keke niu)55 min · 8 serv.Pudding de maïs au lait de coco (pudini kaukau) (sweet corn coconut pudding)30 min · 4 serv. · budget-friendlyOven-baked bananas in their leaf (fa'i tunu fala)40 min · 4 serv.

Original Ecomely recipe.