Papua New Guinea Dessert Food

SAKSAK (A PAPUA NEW GUINEA DESSERT RECIPE)

Steps:

• put the 2 cups of sago pearls (or tapioca pearls) into a bowl. Cover with water and then using your hand drain the water. This will leave a little bit of water in the bottom of the bowl.
• Add in the bananas and sugar. Mix all together.
• run the banana leaf squares over a flame until it turns bright green, this helps it from cracking or breaking while making the dumpling packets.
• Put about 1/4 cup of the mixture into the banana leaf and fold up like a package. Continue until the mixture is all used up.
• In a large pot fill with water and bring to a boil, place the packets in a steamer basket above the boiling water and cover. Cook for about 20 minutes or until the dumplings are translucent.
• Once cooked place the dumplings in the refrigerator to cool.
• When ready to serve, warm up the coconut milk on the stove and serve the dumplings with the warm coconut milk. Please note: the banana leaves are NOT edible, they are just used as a vessel to cook the dumplings.

MAKEOVER RHUBARB SHORTCAKE DESSERT

Steps:

• Combine flour and sugar; cut in butter until crumbly. Press into a 13x9-in. baking dish. Bake at 350° for 10-15 minutes or until lightly browned. Cool. , In a large bowl, beat egg yolks and orange marmalade until blended; add the sugar, flour and salt. Stir in the rhubarb, milk and orange zest; pour over crust. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. , In a large bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, until stiff peaks form. , Immediately spread over hot filling, sealing edges; sprinkle with nuts. Bake 12-15 minutes longer or until lightly browned. Cool for at least 1 hour before serving. Refrigerate leftovers.

SAKSAK (PAPUAN SWEET SAGO DUMPLING)

Steps:

• Mix the ground sago and the 4 ripe bananas together well.
• Heat the banana leaves over the fire to soften them.
• Cut the banana leaves into little rectangular pieces and wrap the sago in these pieces.
• Pop the wrapped sago into boiling hot water in a pot.
• Let these boil for about 20 minutes.
• Prepare another pot of creamed coconut milk.
• Squeeze the milk out of the 6 coconuts and boil this milk until it comes to boiling point.
• Take the sago out of the boiling water, unwrap it from the banana wrap and drop the sago into the boiling coconut milk.
• Let cook for another 20 minutes.

TALAUTU

Steps:

• Crack coconuts and save juice in a bowl.
• Scrape 2 or 3 coconuts' flesh into the juice in the bowl.
• Wash, peel and cut pineapple in half lengthwise.
• Remove core and scrape into coconut flesh and juice into the bowl.
• Add lemon juice and sugar.
• Stir thoroughly.
• Serve in coconut shells.