From the recipe collection
P’lil with Muscovado
A darker muscovado variation of P’lil, with ripe saba mashed into rice-flour dough and fried until caramel-coloured outside and soft within.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- Makes 16 pieces
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Ingredients
Tick ingredients as you prepare.
Method
- Steam the saba until tender, peel, and let excess steam escape for 5 minutes.
- Mash while warm and mix in muscovado, salt, cardamom if using, and coconut oil.
- Add rice flour gradually until the mixture is soft but can hold an oval shape.
- Rest the dough 10 minutes so the sugar dissolves and the flour hydrates.
- Heat oil to about 165°C and fry one tester; muscovado darkens quickly, so keep the heat moderate.
- Adjust with a little more flour only if the tester spreads, then fry the remaining pieces until cooked through.
- Drain on a rack and dust very lightly with muscovado while warm.
