Fekei ulu comes from the linked Rotuma breadfruit dessert photo essay and adds one of the most recognizable Rotuman sweets still missing from the archive. It also gives the breadfruit cluster a true dessert lane instead of keeping ulu only in savory dishes.
If you enjoy this style of Pacific cooking, you may also want to try fekei uhi, koon breadfruit.
Ingredients
- 1 medium ripe breadfruit
- 1 cup sugar
- 3 fresh coconuts, grated and squeezed for milk
- Banana leaves or foil for wrapping
Instructions
- Cook or steam the breadfruit until soft enough to mash.
- Mash the breadfruit well into a smooth heavy mixture.
- Wrap portions in banana leaves or foil and cook until fully set and heated through.
- Meanwhile, cook the fresh coconut milk with sugar, stirring steadily, until it becomes a sweet caramel-like sauce.
- Serve the warm breadfruit dessert dipped in or topped with the sweet coconut sauce.
Helpful Tips
- Use ripe breadfruit for a softer, sweeter dessert texture.
- Stir the coconut sauce constantly so it does not scorch.
FAQ
Is fekei ulu eaten plain or with sauce?
It is usually served with a sweetened coconut sauce poured over or used for dipping.
Can it be reheated later?
Yes. Leftover fekei reheats well and is often enjoyed warm again.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 286 kcal |
| Fat | 10.6 g |
| Saturated Fat | 5.8 g |
| Carbohydrates | 38 g |
| Protein | 11.3 g |
| Sodium | 656.5 mg |
| Cholesterol | 32.6 mg |
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