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Buatoro from Kiribati

Buatoro is a moist, rich cake made from grated pumpkin or taro. This delicious dessert from Kiribati is easy to put together and full of unique flavor and texture you won’t want to miss!

Prep Time
30 mins
Cook Time
2 hrs
Servings: 6
Calories: 420 kcal
Course: Dessert

Ingredients

  • 1.25 lb pie pumpkin peeled, gutted and cubed Pie Pumpkin (about 1 pie pumpkin). The traditional choice is Grated Babai (Swamp Taro), you can also substitute normal taro, uncooked plantain, cooked rice, or cooked breadfruit.
  • ¼ cup Coconut Palm Syrup The traditional name is kamaimaialso. Also called Coconut Toddy Syrup or you can use melted coconut sugar
  • ¾ cup full fat coconut milk + 2 tbsp, also called Te Ran Ben (about ½ of a 13 oz can)
  • ¼ cup all purpose flour
  • 1 banana leaf The traditional choice is Babai leaves which is the local name for giant swamp taro leaves

Instructions

    Cup of Yum
  1. Preheat an oven to 350 degrees Fahrenheit.
  2. Peel a single pumpkin and grate it on the finer shredding holes of a box grater.
  3. Add the grated pumpkin, ¼ cup coconut palm syrup, ¾ cup coconut milk, and ¼ cup all purpose flour into a large mixing bowl and mix everything together until a thick batter is formed. You can add more flour if necessary.
  4. Boil a pot of water. Position the banana leaf in a sink (I propped mine up on a strainer) and carefully pour the boiling water over the leaf. This will make the leaf more bendable!
  5. Line a 9x5” loaf pan with the banana leaf and pour the batter into the banana leaf. Fold the banana leaf over the top of the batter, sealing the batter in.
  6. Set the timer for 1 ½ hours and bake until the batter solidifies into a gooey cake consistency. I baked mine for about 2 hours total.

Notes

  • Recipe Sources 
  • This Recipe is researched using this recipe from @Brento Box on TikTok and this recipe from Barefoot in Jandals which is based on instructions from a Kiribati citizen. 
  • This Recipe is researched using
  • this recipe from @Brento Box
  • on TikTok and
  • this recipe from Barefoot in Jandals
  • which is based on instructions from a Kiribati citizen. 
  • Copyright The Foreign Fork. For educational or personal use only. 
  • The traditional choice is Grated Babai (Swamp Taro), you can also substitute normal taro, uncooked plantain, cooked rice, or cooked breadfruit 
  • Coconut Palm Syrup
  • : The traditional name is kamaimai, also called Coconut Toddy Syrup. You can also use melted coconut sugar. 
  • You may also see this called Te Ran Ben. If you are unable to locate some high quality coconut milk you could substitute whole milk.
  • This is to wrap the cake in as it cooks. The traditional choice is Babai leaves which is the local name for giant swamp taro leaves. You could also use aluminum foil in a real pinch
  • The consistency of the batter is like a thick pancake batter and the cooked cake is very thick, heavy, and moist. The end result will not be a baked cake consistency but will instead be more of a pudding consistency on the inside. 
  • Steep your banana leaves in hot water to make them softer and more pliable. I cut mine to the same length as my bread pan for a good fit and let the other sides hang over the edge to easily fold over the top.
  • The exact moisture content of the vegetable or pumpkin you use may impact how long this dish cooks. Getting it just right for your preference may take practice but that’s okay!
  • “Tekeraoi” is the I-Kiribati way to say good luck! 
  • Pie Pumpkin: The traditional choice is Grated Babai (Swamp Taro), you can also substitute normal taro, uncooked plantain, cooked rice, or cooked breadfruit  Coconut Palm Syrup: The traditional name is kamaimai, also called Coconut Toddy Syrup. You can also use melted coconut sugar.  Full Fat Coconut Milk: You may also see this called Te Ran Ben. If you are unable to locate some high quality coconut milk you could substitute whole milk. All-purpose Flour Banana Leaf: This is to wrap the cake in as it cooks. The traditional choice is Babai leaves which is the local name for giant swamp taro leaves. You could also use aluminum foil in a real pinch The consistency of the batter is like a thick pancake batter and the cooked cake is very thick, heavy, and moist. The end result will not be a baked cake consistency but will instead be more of a pudding consistency on the inside.  Steep your banana leaves in hot water to make them softer and more pliable. I cut mine to the same length as my bread pan for a good fit and let the other sides hang over the edge to easily fold over the top. The exact moisture content of the vegetable or pumpkin you use may impact how long this dish cooks. Getting it just right for your preference may take practice but that’s okay! “Tekeraoi” is the I-Kiribati way to say good luck! 
  • Pie Pumpkin: The traditional choice is Grated Babai (Swamp Taro), you can also substitute normal taro, uncooked plantain, cooked rice, or cooked breadfruit 
  • Coconut Palm Syrup: The traditional name is kamaimai, also called Coconut Toddy Syrup. You can also use melted coconut sugar. 
  • Full Fat Coconut Milk: You may also see this called Te Ran Ben. If you are unable to locate some high quality coconut milk you could substitute whole milk.
  • All-purpose Flour
  • Banana Leaf: This is to wrap the cake in as it cooks. The traditional choice is Babai leaves which is the local name for giant swamp taro leaves. You could also use aluminum foil in a real pinch
  • The consistency of the batter is like a thick pancake batter and the cooked cake is very thick, heavy, and moist. The end result will not be a baked cake consistency but will instead be more of a pudding consistency on the inside. 
  • Steep your banana leaves in hot water to make them softer and more pliable. I cut mine to the same length as my bread pan for a good fit and let the other sides hang over the edge to easily fold over the top.
  • The exact moisture content of the vegetable or pumpkin you use may impact how long this dish cooks. Getting it just right for your preference may take practice but that’s okay! “Tekeraoi” is the I-Kiribati way to say good luck! 

Nutrition Information

Serving 1serving Calories 420kcal (21%) Carbohydrates 76g (25%) Protein 7g (14%) Fat 18g (28%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 66mg (3%) Potassium 694mg (20%) Fiber 14g (56%) Sugar 12g (24%) Vitamin A 247IU (5%) Vitamin C 22mg (24%) Calcium 650mg (65%) Iron 20mg (111%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 420

% Daily Value*

Serving 1serving
Calories 420kcal 21%
Carbohydrates 76g 25%
Protein 7g 14%
Fat 18g 28%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 66mg 3%
Potassium 694mg 15%
Fiber 14g 56%
Sugar 12g 24%
Vitamin A 247IU 5%
Vitamin C 22mg 24%
Calcium 650mg 65%
Iron 20mg 111%

* Percent Daily Values are based on a 2,000 calorie diet.