This traditional fekei ulu page leans into the detailed Rotuman photo essay and keeps the breadfruit dessert tied to its ceremonial, communal preparation. It gives the archive a more explicit traditional version rather than treating fekei ulu as just another sweet mash.
If you enjoy this style of Pacific cooking, you may also want to try fekei ulu, fekei uhi.
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 it is soft enough to mash smoothly.
- Mash the breadfruit into a heavy mixture and portion it into banana leaves or foil.
- Wrap and cook the breadfruit bundles until firm and heated through.
- In a separate pot, cook the fresh coconut milk with sugar, stirring constantly until it becomes a rich sweet sauce.
- Serve the warm fekei ulu with the sweet coconut sauce poured over or on the side for dipping.
Helpful Tips
- Ripe breadfruit gives the softest dessert texture.
- Keep stirring the coconut sauce so it does not scorch.
FAQ
Is fekei ulu served plain?
It is usually served with a sweet coconut sauce, either poured over the top or served on the side.
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Can leftover fekei be reheated?
Yes. It reheats well and is often enjoyed warm again later.
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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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