This recipe is dedicated to my grandma Salote Lasini Fakatou Wolfgramm. This is a recipe that she taught my mother and a treat that she always made for all of her children and grandkids.
Rest in Paradise grandma! Families are Forever!
Yields: 6-8 dozen
Approximately 4 cups of warm water
If you are using this yeast use 2 packets of yeast
If you are using this yeast
use 4-1/2 teaspoons of yeast
2 cups of sugar and separate 1 tbsp
8 cup of flour
4 tsp. Baking Powder
**For a smaller batch use half of each of the above measurements.**
In a small bowl stir yeast and 1 cup lukewarm water and 1 tbsp. of sugar until combined. Allow yeast to dissolve. Set aside.
In a separate bowl: Mix flour, baking powder and sugar until combined. Stir in yeast/water mixture until combined and completely mixed. Slowly add more water and continue mixing with your hands. Add water as needed until dough is a good consistency.
(The measurements are not always precise, so just add a bit
more flour 1/4 cup at a time if your dough is too runny.)
Cover the bowl with plastic wrap and allow it to rise, about 45 minutes to an hour or until it has doubled in size. Dough should be thicker than a pancake batter but not as dry as a bread dough.
(The texture of the dough will change after proofing.)
Heat vegetable oil for deep frying.
Drop by spoonfuls into hot oil. Try using the hand method, as seen in the video, ensuring that you are dropping dough close to the oil to prevent splatters. If you prefer to you can also scoop dough with a large spoon and push the dough off of the spoon carefully dropping dough into the oil. Try to make the dough round as you slide it off the spoon.
Fry the Keke on one side until browned, turn and brown on the opposite side.
Remove browned Keke and drain on Paper towels.
Allow the Keke to cool.
Once it has cooled, eat it and enjoy!
Suggested toppings: Roll and dust powdered sugar on the Keke.
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like to order Chantilly or Guava cakes pre-pay at our store (801) 969-2438. These are 18"x12" Chantilly is $30.00
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I just announced an upcoming review on The Mama Hoods Goods. CSN Stores has over 200 online stores. I will be hosting a giveaway here on The Polynesian Kitchen for a $45 gift certificate for CSNStores.com. I would love to giveaway some Bar Stools.
8-10 or more good sized cloves of garlic, minced. You can never have too much.
1 T paprika
a dozen large shrimp
lemon wedges (optional)
salt & pepper to taste
Sautee everything but the shrimp over medium-low heat until the garlic is golden brown. Increase the sautee heat to Medium High and add the shrimp. Stir until the shrimp are cooked. Remove immediately to prevent overcooking.
Serve shrimp over rice, pour the remnants of garlic, oil or butter over the top.
Po'e (POH-eh) is a popular fruit pudding found at all traditional Tahitian tamara'a barbeques. Originally the pudding was wrapped in banana leaves and baked in the fire pit. This simple baked version is easier in the modern kitchen.
4 to 6 servings
* Ripe bananas, peeled and cut into chunks -- 6-8 Bananas
* Brown sugar -- 1/2 cup
* Arrowroot or cornstarch -- 1 cup
* Vanilla -- 2 teaspoons
* Coconut cream -- 1 cup
1. Preheat oven to 375°F. Puree the bananas in a blender or food processor. There should be enough puree to make 4 cups.
2. Mix together the brown sugar and arrowroot or cornstarch. Add this mixture and the vanilla to the bananas and process well. There should not be any lumps of starch. Adjust sugar to taste.
3. Butter a 2-quart baking dish and pour in the puree. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
4. Cut into cubes and place into a large serving bowl or in individual bowls. Top with a dollop of coconut cream, a little more brown sugar and serve.**
**Boil and Cook the Bananas on the stove until the fruit turns brown. Add in remaining ingredients and stir until combined. Butter a 2-quart baking dish and pour in mixture. Bake for 30-45 minutes, or until the pudding is firm and bubbling. Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
* Try substituting papaya, mango, pineapple, canned Pumpkin or other tropical fruits for some of the bananas. Just make sure there is a total of 4 cups of fruit puree. Ripe plantains can also be substituted for the bananas. For juicier fruits, you will probably have to add more arrowroot or cornstarch.
* Try wrapping the pudding in buttered banana leaves and baking it for a more original presentation.
*If you use a fruit that produces more liquid, try adding a 1/4 cup extra cornstarch.
* Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Don't shake the can before you open it and you can skim it right off the top.
You can find almost any ingredient for Polynesian Recipes at Asian Markets and sometimes Mexican Markets.
1 C Water
1 Block (4 oz.) butter
1 C Flour
4 Large eggs
2 packets Dream Whip Frosting
2 small boxes instant chocolate pudding
2 3/4 C COLD milk
1-13 oz can evaporated milk
11/2 C Sugar
3/4 C Butter
4 large Egg yolks
11/2 tsp Vanilla extract
1/4 C chopped, toasted pecans
Boil water and block of butter. Remove from heat, dump in flour. Stir until ball of dough forms and pulls away form the sides of saucepan. Mix in eggs one at a time, beat for 1 minute before adding the next. Scoop onto foiled cookie sheet. Bake at 400 degrees for 15 minutes then lower heat to 325 degrees for 30-35 min. (Puffs should look dry. They should peel off the foil and tip over when nudged gently with a wooden spoon.) Cool and cut off tops with a serrated knife. Fill, put back tops, and sprinkle w/10x sugar, or frost with chantilly frosting.
* To fill without cutting off the tops, spoon filling into a pastry bag fitted with a large round tip. Poke the tip trough the choux puff and squeeze the bag to fill the puff.
Combine all ingredients and beat with an electric mixer for 6-7 minutes on highest speed.
Combine milk, sugar, butter, egg yolks and vanilla. Cook stirring constantly, over medium heat for 12 minutes, until mixture thickens. Add vanilla extract. Chill 1 hour covered with a piece of plastic wrap directly on surface for proper spreading consistency.
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9-inch two crust pie, unbaked
2 tbl freshly squeezed lemon juice 1/2 cup water, at room temperature
1/3 cup butter, melted 1 cup sugar
1/4 cup flour
10 1/4 oz can crushed pineapple, drained
1/4 tsp salt
1. Preheat oven to 400
2. Beat eggs lightly. Add water, lemon juice & butter; blend. Add sugar, flour & salt; beat until smooth. Mix in pineapple.\ 3. Pour mixture into unbaked bottom crust. Cover with a lattice top.
4. Bake in pre-heated oven for 35-40 minutes.
* 3 pounds taro leaves
* 1 Maui onion, thinly sliced
* 1 teaspoon Hawaiian salt
* 1 cup light coconut milk
* 5.5 ounce can light cream of mushroom soup
* 1 teaspoon coconut flavoring
* 6 pieces heavy aluminum foil cut
* 16-by-14 inches
Wearing gloves, cut the stems off the taro leaves. Fill the sink and soak the taro leaves in cold water, swishing to wash out any dirt. Drain on paper towels.
In a mixing bowl, blend the coconut milk, soup, salt and coconut flavoring. Lay the six pieces of foil on the counter. Divide up the leaves evenly and layer cleaned taro leaves on each piece of foil. Divide up the onion and lay on top of each pile of leaves. Grab the bottom of the layered leaves pile (without foil) form a cup, and pour approximately one-third cup of the coconut mixture into the taro leaves. Fold the leaves over each other to keep the liquid in. Place this bundle in the piece of foil and squeeze the ends tightly to seal and keep in the steam.
Fill a 13-by-9-inch pan with two cups of water. Place a wire rack over the water and place the Palusami on the rack and into the oven. Also put a baking bowl filled three-fourths full with water next to the baking pan to ensure moisture during baking. Set your oven at 325 degrees and bake for 1ý to 2 hours, depending on how soft you like your taro leaves. Check the water level in the baking pan and bowl every 30 minutes, and fill with water as needed. When done, remove from the oven, take off the foil and serve warm.
• Per serving: 120 calories, 3 g total fat, 1.5 g saturated fat, 0 mg cholesterol, 400 mg sodium, 18 g carbohydrates, 9 g fiber, 2 g sugar, 12 g protein.
Wash the breadfruit, pull out core by pulling on the stem. Stuff the inside of the breadfruit with butter and brown sugar. Cover the breadfruit with foil and put in a 13x9 inch baking pan pour in 1 cup water. Bake for 1 hour at 350 degrees.
Remove breadfruit from the oven and let it cool for 5 minutes. Remove the foil from the breadfruit and cut it in half lengthwise. Scoop out pieces and serve in bowls.
* 1 whole chicken * Salt and black pepper to taste * 1 small yellow onion, quartered * 1 stalk celery * 4 garlic cloves, cut in half * 1/4 cup butter, melted * 1/4 cup coconut oil, melted (Tropical Traditions Gold Label Virgin Coconut Oil) * 1/2 teaspoon garlic powder * 1/2 cup chicken stock or water (or combination) * 1 1/2 tablespoons corn starch * 2 tablespoons water
Preheat oven to 425 degrees F.
Remove the giblets and wash the chicken in warm to hot tap water and dry thoroughly. Liberally season the cavity with salt and pepper. Stuff with the onion, celery, and garlic.
Brush melted butter and coconut oil all over chicken and season with salt, pepper and garlic powder. Place in a roasting pan or a 9x13 glass baking pan.
Roast for 11 minutes at 425 degrees F. Reduce the heat to 350 degrees and baste the chicken. Roast for 1 hour or until juices run clear when pricked between the leg and thigh. Baste chicken with pan juices every 10-15 minutes or so, but stop basting around the last 10 minutes. You can increase the temperature to 375 degrees F during the last 1/2 hour or so if you need to "hurry" it up.
Pour pan juices into a small saucepan and add chicken stock or water. Adjust richness by adding more or less stock/water. Make a slurry by adding the corn starch to the water and whisk into the gravy to reach the desired consistency. Add more if needed. Add more stock if needed and whisk and boil until gravy has thickened. Serve with the roasted chicken.