Wow! This ended up being really fun! We found this very easy Tahitian dessert recipe and Cynthia and I (Wilson) thought we’d try our hand(s) at it. Hence, the GM cooking challenge: “On your mark, get set… bake ’em!” Wilson: I found this recipe lends itself to a lot of personal preference — from preparation to taste, proportion and texture. Cynthia: It was easy and quite delicious. It reminds me a lot of chi chi dango (mochi) (generations808.com/may-june-2025, pg. 21).
Ingredients
8–12 bananas (any type, very ripe)
1 tbsp. vanilla extract
1 cup tapioca flour/starch
1 cup brown sugar
3/4 cup coconut shreds (sugared or plain)
1 can coconut milk
Directions
Peel the bananas completely, including the strings/veins. Place them in a large bowl to be
mashed. Depending on personal preference, the degree of mashing is up to you. It can be pureed or mashed just enough for it to be a bit chunky. Preheat the oven to 375° F. Mix in the vanilla extract. One tablespoon is a good starting point, but an extra dash won’t hurt. Mix in the brown sugar and coconut shreds.
Next, mix in the tapioca flour/starch (gluten-free, made from the cassava root) until it’s the consistency of pancake batter. Corn starch is another option. Prep an 8-by-8-inch pan by greasing the bottom and sides with butter. Pour the mixture in the pan, place it in the oven and bake it for 1 hour. The finished cake will be about 3/4-inch thick.
When done, remove from oven.
While it is still warm, the cake may be cut into 2-inch squares; smaller if you desire. For smaller, 1/2-inch bite-sized pieces, use kitchen scissors.
Serve the cake slices/pieces in a saucer or shallow bowl. Pour the coconut milk right from the can over the pieces. Quantity is to your liking. Sprinkle some coconut shreds and brown sugar on top — BAM! All pau, all ono!
Prep & cooking time: 1-1/2 hours (approx.)
Serves: 6–8 servings
Do you have a favorite recipe and story to share? For consideration, include a photo and mail them to Generations Recipe, PO Box 4213, Honolulu, HI 96812, or email them to Cynthia@generations808.com.
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