Pitako pia are Niuean-style biscuits made with coconut and arrowroot, then baked until crisp and lightly golden. They are the kind of simple pantry bake that helps turn the site into a fuller Pacific food reference instead of only a collection of mains and desserts.
If you enjoy this style of Pacific cooking, you may also want to try soggy biscuit, keke isite.
Ingredients
- 2 cups arrowroot or tapioca starch
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 cup desiccated coconut
- 1 teaspoon baking powder
- 1/2 cup butter, softened
- 1 egg
- 2 to 3 tablespoons milk
Instructions
- Heat the oven to 350 degrees Fahrenheit and line a tray with baking paper.
- Mix the starch, flour, sugar, coconut, and baking powder in a bowl.
- Rub in the butter, then add the egg and enough milk to form a dough.
- Roll small pieces into biscuits and place them on the tray.
- Bake until lightly golden and crisp at the edges.
Helpful Tips
- Do not make the dough too wet or the biscuits can spread too much.
- Let the biscuits cool fully so they crisp up.
- Store in an airtight container.
FAQ
Are pitako pia soft or crisp?
They are usually more crisp than soft once cooled.
What are they served with?
They work well with tea, coffee, or as a simple snack.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Serving Size | 1 biscuit |
| Calories | 128 kcal |
| Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 19 g |
| Protein | 2 g |
| Sodium | 55 mg |
| Cholesterol | 10 mg |
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