It’s been a while since I made some dumplings so I’ve dragged out a recipe I found online well over a year ago, and have only just decided to give it a burl. I’ve never been to Tonga, let alone eat the food, but the recipe for faikakai topai grabbed my attention on that particular website; even moreso the banana (malimali) version of these dumplings.
There’s really nothing to making them as they can be whipped up in no time. Honestly speaking, my favourite part to this dish is the gorgeous and thick caramel-like coconut syrup. The dumplings themselves are a bit heavy, filling and nothing special without the syrup. I’ve added desiccated coconut, sugar and vanilla to the batter as it was virtually flavourless on its own, even with the mashed banana.
makes 18 dumplings – recipe adapted from here