Best RecipesKeke Pua'a Filling News Recipes

If I had a FAQ, this Q would definitely be one of the most FA'd. From an email I received today:


Hi Panipopo,
Just wandering how to make the filling for the kekepua'a and what ingredients please.

Thanks

So here's a recipe from an old Samoan cookbook. This recipe is not mine and I have not tested it so there are no accompanying photos. But I wanted to give people a starting point for the filling. Keep in mind that this is a basic recipe, but as always, feel free to jazz it up by adding fresh ginger, sugar or whatever floats your boat.

3 lbs (1.5 kg) pork, chopped

1 medium onion, chopped

4 cloves garlic, finely diced

2 cups (500 ml) cold water

1/4 cup (60 ml) dark soy sauce

In a large fry pan, saute the pork and onion for 5 minutes. Add the garlic and cook for a further 5 minutes. Add the cold water and the soy sauce and stir well. Simmer until the pork is cooked. Remove from the heat and cover. Set aside to cool until ready to fill the keke pua'a.

Best RecipesPisua - Tapioca in coconut caramel News Recipes

This excellent recipe was passed to me by my sister, O. It uses tapioca pearls which are more widely available than the traditionally used cassava root. Since tapioca comes from cassava there is no difference in taste between this and the traditional pisua, only a difference in form.

Enjoy this irresistible dessert of jelly-like tapioca cubes drenched in coconut caramel. 


Pisua
(serves 4)
1 cup small tapioca pearls
½ cup sugar
2½ cups water


Mix everything in a medium saucepan and stir until the sugar is dissolved. Leave to soak for at least 6 hours or overnight. 


After soaking, add another 2½ cups water and bring the mixture to a boil then reduce to simmer. Cook for about half an hour, stirring frequently, until the tapioca pearls are clear. When the tapioca is cooked, pour the mixture into a shallow rectangular pan to cool.
Once the tapioca mixture has cooled completely, cut it into small squares.


Make a coconut caramel sauce by caramelising 1½ cups of sugar until dark amber. Add 1 can of coconut cream and stir until combined. Cool slightly then pour into a bowl. Add the tapioca cubes and a 1/4 cup of sugar. Stir to combine. 

Serve for dessert or as a sweet snack.