Desserts
Ngermedel (taro and coconut paste)
A soft, creamy paste made from cooked taro and grated coconut, sweetened with cane sugar. A traditional dessert eaten lukewarm or cold, with a spoon.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Peel the taro, cut it into large chunks and rinse it.
- Cook it in boiling water or by steaming for 25 to 30 minutes, until a knife slides through it easily.
- Drain it and mash it with a fork or a potato masher.
- Add the grated coconut, the sugar, the pinch of salt and the coconut milk.
- Stir over low heat for 10 minutes until you get a smooth, homogeneous paste that pulls away from the sides of the pan.
- Let it cool slightly, flavour with vanilla if you like, and serve in small portions.
Variations and tips
Smoother version. Add 50 ml of extra coconut milk for a softer texture.
More ideas
Coconut milk baked bananas20 min · 4 serv. · budget-friendlyCoco mûr (coconut dessert)35 min · 4 serv.Ngebesechel (ripe banana and coconut milk paste)30 min · 4 serv. · budget-friendlyNgeklak ngerakl (coconut milk tapioca)40 min · 4 serv. · budget-friendlyBul ngerimiu (sweet grated taro)55 min · 4 serv. · budget-friendlySticky rice coconut cake (sticky rice coconut cake)1 h 10 · 6 serv.Ngebelel (coconut sugar paste)35 min · 6 serv.Ngebesbul (rice crêpes with bananas)30 min · 4 serv. · budget-friendly
Palau
Palau
Palau
Palau
Palau
Palau
Palau
Palau
Original Ecomely recipe.