Te Bwabwai

About

Te Bwabwai is a cherished Kiribati celebration pudding centered on bwabwai, gently enriched with silky coconut cream and traditionally wrapped in supple banana leaves with a perfumed strip of pandanus leaf. Many families finish it with a drizzle of toddy syrup or a light sprinkle of sugar. This version keeps the method approachable while preserving the spirit of the dish.

Ingredients

• 2 kg bwabwai, peeled and finely grated
• 400 ml coconut cream
• 1 cup grated coconut (optional but classic)
• 3 to 4 tablespoons toddy syrup (optional, for sweetness)
• 1 to 2 tablespoons sugar (optional, adjust to taste)
• 1 teaspoon salt
• 1/2 to 3/4 cup water, as needed to adjust texture
• Large sheets of pliable banana leaves for wrapping
• 1 strip pandanus leaf per parcel (optional, for aroma)

Preparation

1. Soften the wrappers: Briefly pass the banana leaves over low heat or pour hot water over them until flexible, then pat dry.
2. Grate and drain: Grate the bwabwai finely. Squeeze out excess liquid and discard the liquid to prevent sogginess.
3. Mix the base: In a large bowl, combine the grated bwabwai with the coconut cream. Season with the salt. If using, add the sugar and the toddy syrup.
4. Fold in texture: Stir in the grated coconut if using. The mixture should be thick but spreadable; add small splashes of water only if needed.
5. Form parcels: Lay down overlapping banana leaves. Spoon the mixture into the center and lay a strip of pandanus leaf on top. Fold tightly into a snug rectangular parcel.

Cooking

1. Set up a steamer or a pot fitted with a rack and bring water to a gentle simmer.
2. Steam the parcel: Place the wrapped mixture on the rack and steam for about 1 hour, or until the center feels firm and set when pressed.
3. Rest: Remove and let the parcel rest for 10 minutes so the starches settle.

Serving

Unwrap the banana leaves, slice, and serve warm. Spoon over a little extra coconut cream or a drizzle of toddy syrup, and finish with a pinch of grated coconut if you like.

Tips and Variations

• Subtle sweetness: Adjust sugar and toddy syrup to taste; the goal is gentle sweetness, not dessert-level.
• Texture: If the mix is dry, moisten with a little water; if too loose, add a handful more grated coconut.
• Aroma: A strip of pandanus leaf adds fragrance but is optional.

Make Ahead and Storage

Leftovers keep chilled for up to 3 days. Reheat by steaming with a splash of water until warmed through, then refresh with a spoon of coconut cream.