Babai in Coconut Cream

This comforting island classic pairs silky, aromatic coconut cream with gently cooked pieces of babai, the giant swamp taro that has sustained Pacific atoll communities for generations. In the Central Pacific, particularly in Kiribati and nearby atolls, babai is a treasured staple grown in deep pits and celebrated at family gatherings. Simmered or steamed until tender and finished with rich coconut cream accented by a hint of salt and sweetness from brown sugar, the result is a dish that feels both humble and luxurious. Whether you grew up with it or are discovering it for the first time, this version offers a straightforward method that preserves tradition while ensuring consistent, home-kitchen results.

At its heart, the dish is about balance: the subtle earthiness of babai, the lush roundness of coconut cream, a whisper of salt to lift the flavors, and just enough brown sugar to highlight the natural sweetness of the root. A knotted pandan leaf adds an optional floral note that many island cooks swear by. You can serve the finished babai warm, spooned over with velvety coconut cream, or let it cool into a tender, sliceable treat—both are true to the spirit of the dish.

Ingredients

• 1 kg babai, peeled and cut into thick batons or 2–3 cm cubes
• 2 cups coconut cream
• 1/4 cup brown sugar, plus more to taste
• 1/2 teaspoon salt, plus a pinch to finish
• 4 cups water (for soaking and cooking)
• 1 pandan leaf, knotted (optional)

Before you begin

Because babai can vary in age and starchiness, proper preparation helps achieve a creamy, tender texture. A brief soak in cool water reduces excess starch and softens the edges. When cooking, keep the heat gentle; the goal is tenderness without breaking the pieces apart. Let the coconut cream warm slowly so it stays glossy and doesn’t separate.

Preparation

Prep the babai

1. Peel the babai and cut it into thick batons or even cubes, about 2–3 cm. Place the pieces immediately into a bowl of cool water to prevent browning.
2. Soak the cut babai in cool water for about 30 minutes, then drain and rinse with fresh water. This softens the exterior and helps the pieces cook evenly.

Cook the babai

1. Place the soaked babai into a pot and add enough water to cover by a few centimeters. Add the knotted pandan leaf if using and sprinkle in 1/4 teaspoon of salt.
2. Bring to a gentle simmer and cook until the babai is tender when pierced but not falling apart, about 30 to 40 minutes depending on piece size and the age of the babai.
3. Drain the pot, discard the pandan leaf, and let the babai steam off excess moisture for a minute.

Finish in coconut cream

1. Return the pot to low heat. Add the coconut cream, the remaining 1/4 teaspoon salt, and the brown sugar. Stir gently to coat the babai without breaking it.
2. Simmer very gently, stirring occasionally, until the sauce turns glossy and lightly thickened, about 5 minutes. Taste and adjust with more brown sugar for sweetness or a tiny pinch of salt to balance.
3. For a richer texture, remove from heat and let the babai sit in the warm coconut cream for another 5 minutes before serving.

Serving suggestions

• Serve the babai warm in shallow bowls and ladle extra coconut cream over the top. Finish with a delicate sprinkle of brown sugar for sparkle and a final pinch of salt to enhance the sweetness.
• For a cool treat, let the babai rest until it reaches room temperature, then chill. The coconut cream lightly sets, creating a custardy coating around each piece.
• If you used a pandan leaf, tuck a small piece alongside the serving for fragrance (do not eat the leaf itself).

Tips and variations

• Texture control: If your coconut cream is extremely thick, stir in a tablespoon or two of warm water to loosen it slightly before finishing. Keep heat low to prevent splitting.
• Sweetness level: Different babai can have varying natural sweetness. Start with the listed amount of brown sugar, then add more if desired, a teaspoon at a time.
• Aromatic option: The gentle floral tone of a pandan leaf is optional but delightful. If omitting, you can still achieve depth with careful seasoning of salt and brown sugar.
• Make-ahead: Cook the babai until just tender, cool it in its cooking water, and store. Finish with warmed coconut cream and brown sugar right before serving to keep the coating silky.

Troubleshooting

• Sauce looks thin: Simmer gently for another 2 to 3 minutes until the coconut cream clings to the babai. If needed, add a teaspoon of brown sugar to help gloss the sauce.
• Sauce looks oily: The heat was a bit high. Lower the heat, add a splash of warm water, and whisk until the coconut cream looks smooth again.
• Babai breaking apart: Stir more gently and reduce stirring frequency. Next time, shorten the initial simmer by a few minutes—start checking tenderness at around 30 minutes.

How to enjoy

Eat this dish as a snack, a light dessert, or a comforting side. The interplay between the tender, earthy pieces of babai and the rich, fragrant coconut cream is satisfying on its own, but it also pairs beautifully with grilled fish or simple greens. For a special touch, warm the bowls before serving so the coconut cream stays supple. A small extra sprinkle of brown sugar and a final pinch of salt can make the flavors pop.

Recipe notes

• Ingredient quality: Choose the freshest babai you can find; older roots can be starchier and may need the full 30 to 40 minutes of simmering. Premium, minimally processed coconut cream gives the best body and aroma.
• Seasoning: A little salt unlocks the natural sweetness of babai and magnifies the nuttiness of coconut cream. Adjust gradually and taste as you go.
• Fragrance: If using a pandan leaf, tie it into a knot so it fits neatly in the pot and releases flavor slowly into the water and later the sauce.