Faikakai topai is a Tongan dessert made with simple flour dumplings simmered and coated in a glossy coconut syrup. It is rich, soft, and comforting, with the kind of home-style sweetness that works well for family dessert, afternoon tea, or a special Pacific Island treat.
If you enjoy this style of Pacific cooking, you may also want to try Fiji custard pie, purini.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup water
- 1 cup brown sugar
- 1 cup coconut milk
- 1/2 cup water for the syrup
- 1 teaspoon vanilla extract
Instructions
- Mix the flour, baking powder, and salt in a bowl.
- Add the water gradually and mix until a soft dough forms.
- Pinch the dough into small dumpling pieces and set them aside.
- Bring the brown sugar, coconut milk, and additional water to a gentle simmer in a wide pan.
- Drop the dumplings into the simmering syrup and cook until they puff and become tender.
- Stir gently so the dumplings are coated in the syrup as it thickens.
- Finish with vanilla and serve warm.
Helpful Tips
- Do not make the dumplings too large or they can stay dense in the center.
- Keep the syrup at a gentle simmer so the dumplings cook through evenly.
- Serve warm while the coconut syrup is still glossy.
FAQ
What does faikakai topai taste like?
It tastes soft and lightly chewy, with a sweet coconut-caramel style syrup around the dumplings.
Can I make faikakai topai ahead?
It is best served fresh, but you can warm leftovers gently with a splash of coconut milk.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 488 kcal |
| Fat | 9.3 g |
| Saturated Fat | 5.7 g |
| Carbohydrates | 116.5 g |
| Sugar | 0.1 g |
| Fiber | 13.7 g |
| Protein | 27.6 g |
| Sodium | 212.5 mg |
| Cholesterol | 18 mg |
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