Saturday, October 22, 2011

Keke Koko - Koko Cake

By panipopos

You saw it here first! 

A Panipopos' Kitchen original.

Keke Koko.
(try saying it real fast, non-stop...sounds like a train)

Now I know there are going to be protests and complaints over this. In fact, when I first mentioned the idea to my sister O, who is in the food business, she said, "Why do you have to mess around with our traditional food?" and I said, "Well someone has to, or else Samoan food is never going to develop". 

And I truly believe this. 
Why not mix things up a bit and have some fun with Samoan ingredients. You never know. The results could turn out to be finger-licking, fork-licking, even PLATE-licking good. 

So, how did this recipe come about? Well, I've been thinking of ways that we can use Koko Samoa that don't involve drinking it. Because let's face it, the whole 'pegu between the teeth' thing isn't everyone's cup of tea. 

So what I came up with is a dense fudgy cake with the taste of chocolate, and the texture of nuts. That's right - chocolate plus nuts. Best thing is, there are no chocolate or nuts anywhere in the recipe! Simply koko.

I tested this on a friend that has extreme pegu aversion, and he gave it a thumbs up. So enjoy!

Keke Koko
makes an 8 inch (20cm) square cake

¾ cup grated Koko Samoa
½ cup boiling water
3 eggs
½ cup water
2 teaspoons vanilla
2 sticks (225gr) butter, softened
2 cups flour
1½ cups sugar
3 teaspoons baking powder
½ teaspoon salt

In a large bowl, pour the boiling water over the koko and leave it to cool to room temperature.

Mix the eggs, water and vanilla in a small bowl and set aside.

When the koko has cooled, add the butter to the large bowl and beat until well combined. 

Sift in the dry ingredients: flour, sugar, baking powder and salt. Beat with a mixer on low speed until the dry ingredients are moistened and then beat on medium for 1½ minutes. 

Finally add the egg mixture in two parts, beating well for ½ a minute after each addition. 

Pour into a lined cake pan and bake for 45-60 minutes at 350°F (180°C).

Try to let the cake cool (the aroma will make it difficult) and then cut into 8 or 12 pieces. 

Do NOT serve with a cup of freshly brewed koko Samoa. It's just too much, believe me. 

While you're munching on your koko cake, take a chance to check out Becki's efforts over at Cooking by Stove. Earlier this year she started cooking around the world, and you can see her take on American Samoan food here. She made our keke pua'a dough and paifala, and looked like she had a heck of a meal! Thanks Becki! 

And to those of you out there who make Panipopos' Kitchen recipes, feel free to share your cooking with our readers. Most people only visit my site just to look at the photos anyway.