Buatoro (Kiribati Pumpkin and Coconut Pudding Cake)
In short: A dense, lightly sweet pudding cake of grated pumpkin, coconut milk and brown sugar, a home-oven version of the Kiribati buatoro. It takes about 1 h 35 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 1 h 15 min
- Resting
- 1 h
- Total
- 1 h 35 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 175 kcal
Buatoro is a Kiribati pudding cake traditionally made from grated giant swamp taro, taro or pumpkin, mixed with coconut milk and sweetened with kamaimai, the boiled-down sap of the coconut palm. It is wrapped in leaves or baked in a tin until firm and dark. This oven version uses pumpkin, a little flour to help it set and brown sugar in place of palm syrup.
Instructions
- Heat the oven to 180°C (350°F). Grease a 23 x 13 cm (9 x 5 in) loaf tin and line it with parchment or banana leaf.
- Whisk the coconut milk, sugar and salt until the sugar dissolves. Stir in the grated pumpkin and the flour until you have a thick, wet batter.
- Pour the batter into the tin and level the top. Cover with foil and bake for 45 minutes.
- Remove the foil and bake for 25 to 30 minutes more, until the top is deep brown, the cake feels firm and a skewer in the center comes out clean.
- Cool completely in the tin, about 1 hour, so the cake sets. Slice and serve at room temperature.
Tips
- Grate the pumpkin finely and do not squeeze it dry. Its juices keep the cake moist and help it set.
- The cake slices more cleanly the next day. Wrap and store it in the fridge for up to 4 days and warm slices in a pan if you like.
Questions and answers
What is buatoro?
Buatoro is a Kiribati pudding cake made from grated root crops or pumpkin and coconut milk, sweetened with coconut palm syrup and baked until firm.
What is kamaimai?
Kamaimai is the Kiribati name for the sweet syrup made by boiling down the sap of the coconut palm. Brown sugar or palm sugar is a practical substitute.
Can I use taro instead of pumpkin?
Yes. Use the same weight of finely grated taro and reduce the flour to 50 g (1/3 cup), since taro supplies its own starch.
How long does it take to make Buatoro (Kiribati Pumpkin and Coconut Pudding Cake)?
About 1 h 35 min in total: 20 min of preparation and 1 h 15 min of cooking.
How many calories are in Buatoro (Kiribati Pumpkin and Coconut Pudding Cake)?
About 175 kcal per serving, with 3 g of protein, 32 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 175 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 32 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 15 g |
| Sodium | 85 mg |
Estimated values, calculated from the ingredients.
