Sua pana appears in the Rotuma recipe archive as a type of niuafo’ou fekei made from coconut water, cassava starch, lolo, and sugar. It gives the site another clearly named Rotuman sweet instead of a generic cassava dessert page.
If you enjoy this style of Pacific cooking, you may also want to try sua pofo, topoi.
Ingredients
- 2 cups coconut water
- 2 cups cassava starch
- 1/2 cup coconut cream
- 3/4 cup sugar
Instructions
- Combine the cassava starch and coconut water in a pan.
- Stir over heat until the mixture turns thick and transparent.
- Add the coconut cream and turn off the heat.
- Stir until the coconut cream changes the color of the mixture.
- Add the sugar and stir it through before serving.
Helpful Tips
- Use more starch for a firmer result or more coconut water for a softer one.
- Keep stirring so the starch cooks evenly.
FAQ
Is sua pana served firm or soft?
It can be made either way, depending on how much starch or coconut water you use.
What gives it its glossy look?
Cooking the starch until transparent and then stirring in rich coconut cream gives the dish its smooth finish.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 131 kcal |
| Fat | 3.7 g |
| Saturated Fat | 2.9 g |
| Carbohydrates | 114.5 g |
| Protein | 4.5 g |
| Sodium | 104.2 mg |
| Cholesterol | 0 mg |
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