Kittitian Style Conkies in Banana Leaf
There is nothing better than these Kittitian Style Conkies on Easter or for any other occasion. They can be enjoyed as a snack or a side.
Ingredients
- 2 & 1/2 cups All-purpose flour
- 2 cups Sweet potatoes (preferably the white sweet potatoes) (eq: 2 sweet potatoes)
- 3/4 cup Grated coconut (eq: 1/2 coconut)
- 1/2 cup Grated pumpkin (eq: 1/4 pumpkin)
- 1/2 cup Water (may need more if the batter is too dry)
- 1/2 cup Granulated sugar
- 1/3 cup Raisins
- 1 tsp Vanilla extract
- 1/4 tsp Fresh or ground cinnamon
- 1/4 tsp Almond essence
- 1/4 tsp Fresh or ground nutmeg
- Banana leaves or foil paper
- Water (for boiling, enough to cover the conkies)
Instructions
Making the batter:
- In a bowl mix together the grated coconut, pumpkin, sweet potato, flour, spices, sugar, vanilla extract and almond essence. Mix them together.
- While mixing the base, slowly pour in the water.
Wrapping the conkies:
- If you are wrapping with banana leaves: If you are using fresh banana leaves then you need to wash them and quickly pass them over fire. But if you got the leaves from the grocery store then they have already been prepped and washed. Spoon 3-4 tablespoons of the batter to the center of the leaf. Take each sides and bring them to the center then take each ends and bring them to the center. Using a string, wrap it around the leaf being sure to tie the ends together. Make sure to wrap the conkies tightly so water wouldn't get into them.
- If you are using foil paper: Spoon 3-4 tablespoons of the batter to the center of the foil paper then wrap it tightly.
Boiling the conkies:
- Place each conkie into a large pot and cover with water.
- Boil for 45 minutes to 1 hour.
- Once it is done enjoy warm with some saltfish or as a snack.
Notes
- Conkies can last up to one week in the fridge.
