Topoi is described in the Rotuma recipe archive as a dish that can be eaten as porridge or dessert. Its combination of grated cassava, coconut cream, sugar, and cooked cassava balls gives the site a more specific Rotuman starch sweet than a generic tapioca pudding page.
If you enjoy this style of Pacific cooking, you may also want to try sua pana, te posi.
Ingredients
- 4 cups grated cassava
- 1 cup coconut cream
- 1/2 cup sugar
- Boiling water as needed
- Optional grated coconut
Instructions
- Divide the grated cassava into two piles, keeping one pile smaller than the other.
- Mix sugar into the larger pile and form it into small balls.
- Boil the cassava balls in water until cooked, then remove them.
- Thicken the cooking water by stirring in the remaining cassava until smooth and porridge-like.
- Add coconut cream and more sugar to taste, then return the balls or serve them separately.
Helpful Tips
- A little grated coconut can be mixed into the cassava balls if you like.
- Topoi can be served hot or cold.
FAQ
Is topoi closer to porridge or dessert?
It can be either. The Rotuma source explicitly notes it works as both porridge and dessert.
Do the cassava balls have to go back into the porridge?
No. Some people keep them separate, while others return them to the mixture.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 162 kcal |
| Fat | 11.8 g |
| Saturated Fat | 8.2 g |
| Carbohydrates | 185.3 g |
| Protein | 16 g |
| Sodium | 368.1 mg |
| Cholesterol | 20.5 mg |
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