These delicious, soft buns are made even better with the addition of the sweet coconut sauce. They are so easy that even I made a perfect batch!!! These are usually served upside-down so the sauce ends up on the top. I got this recipe from Seta’s “Panipopos’ Kitchen”. Enjoy!
Make and share this Suafa’i – Samoan Bananas and Coconut Cream recipe from Food.com.
This Guam Mariana Island Chamorro latiya dessert cake is a scrumptious combination of pound cake, egg custard, and cinnamon. It’s the perfect cake to make ahead of time as it keep well in your fridge for two days before serving.
The traditional Caribbean Christmas cake, aka euphoria! This heavy-duty rum fruit cake takes some time to make: with the minimum soaking time the recipe extends over two days, but I always take a month! However, it’s of course not active working time 😉 and the cake is not difficult to make at all, so don’t let the length of the instructions scare you! The most tedious part is chopping the fruit – try to resist to urge to use a food processor, as chopping by hand will give you the best results. Have a glass of wine, listen to your favourite music and make a night of it! If, however, you do give in to temptation, be very careful not to process the fruit into a sticky mass: you want finely chopped, not jam! Serve this wonderful cake in thin slivers with a dollop of whipped cream.
From the Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Naparima Girls’ High School Cookbook. This is dairy free and has lemon juice and lime rind…Mmmm. Recipe doesn’t say how long to bake so I guessed the time. Also, not sure what “cut with a knife to remove air bubbles” means!
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