Keke Faasaina
Keke Faasaina Recipe from Samoa | Ingredients: Flour, Sugar, Baking Powder, Butter, Eggs, Vanilla, Coconut Milk
Introduction
Keke Faasaina is a traditional Samoan coconut cake that is loved for its rich flavor and moist texture. This dessert is perfect for special occasions or as a sweet treat to enjoy with a cup of tea.
History
Keke Faasaina has been a staple in Samoan cuisine for generations. The recipe has been passed down from one family member to another, with each cook adding their own twist to make it unique. This cake is often served at family gatherings, weddings, and other celebrations.
Ingredients
- 6.5 cups flour
- 1.5 cups sugar
- 6 tsp baking powder
- 1 cup butter or margarine
- 3 eggs
- 2 tsp vanilla
- 1 can coconut milk
How to prepare
- Melt the butter and sugar in a saucepan, then add the eggs, coconut milk, and vanilla.
- Mix everything together, then add the flour and baking powder to the mixture.
- Mix well until the dough is formed, then roll it out into a sheet that is 1 cm thick. Cut the sheet into squares.
- Place the squares on a cookie baking tray and bake at 482°F (250°C) until they turn brown on both sides.
Variations
- Add chocolate chips or nuts for extra flavor and texture.
- Substitute the coconut milk with almond milk for a dairy-free option.
Cooking Tips & Tricks
Make sure to melt the butter and sugar together slowly to avoid burning.
- Be sure to mix the ingredients well to ensure a smooth and even batter.
- Keep an eye on the cake while baking to prevent it from burning.
Serving Suggestions
Keke Faasaina is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Cooking Techniques
Be sure to preheat the oven before baking the cake.
- Use a sharp knife to cut the cake into squares for even baking.
Ingredient Substitutions
You can use butter instead of margarine for a richer flavor.
- Substitute the sugar with honey or maple syrup for a healthier option.
Make Ahead Tips
Keke Faasaina can be made ahead of time and stored in an airtight container for up to 3 days.
Presentation Ideas
Serve Keke Faasaina on a decorative platter with fresh fruit and a sprinkle of powdered sugar for a beautiful presentation.
Pairing Recommendations
Enjoy Keke Faasaina with a hot cup of coffee or tea for a delightful afternoon treat.
Storage and Reheating Instructions
Store any leftover Keke Faasaina in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds before serving.
Nutrition Information
Calories per serving
Each serving of Keke Faasaina contains approximately 320 calories.
Carbohydrates
Each serving of Keke Faasaina contains approximately 45 grams of carbohydrates.
Fats
Each serving of Keke Faasaina contains approximately 12 grams of fat.
Proteins
Each serving of Keke Faasaina contains approximately 5 grams of protein.
Vitamins and minerals
Keke Faasaina is a good source of iron, calcium, and vitamin E.
Alergens
Keke Faasaina contains gluten, eggs, and dairy.
Summary
Keke Faasaina is a delicious dessert that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a satisfying treat.
Summary
Keke Faasaina is a delicious and traditional Samoan coconut cake that is perfect for any occasion. With its rich flavor and moist texture, this dessert is sure to be a hit with your family and friends.
How did I get this recipe?
The first time I saw this recipe, I was hooked. It was given to me by a dear friend while I was visiting Samoa many years ago. I had never heard of Keke Faasaina before, but as soon as I took my first bite, I knew I had to learn how to make it myself.
My friend, a sweet elderly woman named Sina, invited me into her home one afternoon for a traditional Samoan feast. As soon as I walked in, I was hit with the warm, comforting aroma of coconut and banana. The centerpiece of the table was a beautiful Keke Faasaina, a rich and flavorful cake that was unlike anything I had ever tasted before.
Sina saw the look of awe on my face and laughed, her eyes twinkling with mischief. "You like it, eh?" she asked, already knowing the answer. I nodded eagerly, unable to speak as I took another bite of the delicious cake.
"That's good, because I'm going to teach you how to make it," she declared, clapping her hands together in excitement. And so, my journey into the world of Keke Faasaina began.
Sina took me under her wing and showed me all the secrets to making the perfect cake. She taught me how to prepare the ripe bananas, how to extract the creamy coconut milk, and how to mix all the ingredients together to create a smooth and velvety batter.
But the most important lesson she taught me was to cook with love. "Always remember to put your heart into your cooking," she would say, her voice gentle and soothing. "That's what makes the food taste so good."
I spent countless hours in Sina's kitchen, watching her work her magic with the ingredients. She would sing softly to herself as she stirred the batter, her hands moving with grace and precision. I tried to mimic her movements, but no matter how hard I tried, my cakes never turned out quite as perfect as hers.
Sina would just smile and pat my hand reassuringly. "Don't worry, my dear. It takes time to master the art of cooking. Just keep practicing, and one day you will make a Keke Faasaina that will rival even mine."
And so I persevered, determined to perfect my craft. I spent hours in my own kitchen, experimenting with different ratios of ingredients, tweaking the recipe here and there until I found the perfect balance of flavors.
Finally, after many failed attempts and countless hours of practice, I made a Keke Faasaina that I was proud to call my own. The cake was rich and moist, with a subtle sweetness that lingered on the tongue. It was a true labor of love, and I knew that Sina would be proud of me.
I continued to make Keke Faasaina for my family and friends, sharing the recipe with anyone who would listen. Each time I made the cake, I felt a connection to Sina and the love and generosity she had shown me.
Years passed, and Sina eventually passed away, leaving behind a legacy of delicious recipes and warm memories. But her spirit lived on in every bite of Keke Faasaina that I made, a reminder of the love and friendship we had shared.
And so, whenever I make Keke Faasaina, I think of Sina and the lessons she taught me about cooking with love. I am grateful for her guidance and wisdom, and I will always cherish the memories of our time spent together in the kitchen.
In the end, it was not just a recipe that Sina had given me, but a gift of friendship and love that I will carry with me always. And for that, I am forever grateful.