Easter Island Rapa Nui Po'e Fruit Pudding Cake
The Rapa Nui pudding cake is a dense banana-focused, moist, cake-like pudding. This is a simple recipe that includes bananas, sweet potatoes, starch, brown sugar, vanilla, and salt. These simple ingredients make this dessert gluten free, low fat, and vegan. You can make this easy dessert elegant with lots of toppings.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: Rapa Nui
Keyword: Rapa Nui pudding, Easter Island dessert, pudding cake, banana cake, sweet potato cake, gluten-free dessert, vegan dessert
Servings: 9 slices
Author: Summer
- 266 g (2 cups) raw sweet potatoes peeled and cut into chunks
- 350 g (2 cups = 3-4) ripe bananas peeled and cut into chunks
- 2 tsp vanilla
- 110 g (1 cup) tapioca flour/starch potato starch, cornstarch, or arrowroot starch
- 1 ½ g (¼ tsp) salt
- 112 g (½ cup packed) brown sugar
Optional Toppings
- 1 can coconut milk spoon the cream at the top of a can on individual slices
- toasted coconut or coconut flakes
- grated raw sweet potato
- brown sugar
- sliced bananas
Preheat oven to 375˚F (190˚C). Grease a 2-quart baking dish with coconut oil or cooking spray.
Peel and chop sweet potatoes into large chunks. Place them in a food processor and blend until smooth.
Peel and cut bananas into chunks. Add them to the food process and blend again until both bananas and potatoes are smooth. Add vanilla and pulse until mixed well.
To the food processor, add the starch, salt, and brown sugar. Use a spoon or spatula to stir just enough to combine the wet and dry ingredients to help the machine begin blending. Process the ingredients until smooth without any lumps or streaks of dry mixture.
Pour the mixture into the baking dish. Bake for 30-35 minutes until firm.
Once baked, allow the pudding to cool at room temperature. Serve warm or cover and place in fridge until ready to serve. When serving, slice into squares and top each serving with a dollop of coconut cream. You can add other toppings for extra flavor and texture. Serve and enjoy!
Storage Suggestions:
You can leave the pudding cake in its baking dish and cover to store. Store it without the toppings in the fridge for up to a week. Add the toppings only when serving.