Conkies (Barbadian/Bajan Style)

Learn how to make some delicious Barbadian (Bajan) style Conkies. A sweet treat that is made from cornflour, pumpkin, coconut, sweet potato with a medley of spices that is wrapped in banana leaves and gently steamed which results in a moist pudding.

Course Dessert

Cuisine Barbadian

Prep Time 1

Cook Time 1

Total Time 2

Servings people

Calories 479kcal

Author Charla

Ingredients

2 lb pumpkin grated (4 cups)
1 lb sweet potato grated (2 cups)
2 cups fresh coconut (160g) grated
1½ cup raw cane sugar (300g)
1 teaspoon allspice (2g)
1 teaspoon cinnamon (2g)
1 teaspoon nutmeg (2g)
½ teaspoon pink salt (3g)
⅓ cup raisins (50g)optional
6 oz vegan butter melted (1 cup)
1 tablespoon vanilla essence (13g)
1 tablespoon mixed essence (13g)
2 cups cornflour (256g)(ultra fine cornmeal)
½ cup coconut milk (113G)optional

Instructions

Please a steaming basket in a large saucepan filled ⅓ with water.
Preheat the saucepan on medium heat while you make your conkies.
In a large bowl, add all of the ingredients - pumpkin, sweet potato, coconut, raw cane sugar, allspice, cinnamon, nutmeg, pink salt, vegan butter, coconut milk, vanilla essence, mixed essence and cornflour.
Mix everything together to make a smooth paste consistency.
Add the coconut milk if needed, but don't add too much as you need the mixture to be on the thicker side.
Do a taste test of the mixture in case you want to add any additional sugar.
Once the mixture is ready, set it aside.
Cut the banana leaves into 8x8 inches or use 8x8inches of parchment paper and 10x 10 inches of aluminium foil (if you don't have banana leaves). You will need roughly 20 banana leaves or 20 parchment paper and aluminium foil (each) (if you are using that method) and then set aside.
Place the banana leaves in a large bowl with boiling water (must be boiling) and completely saturate for a few minutes.
Then drain off the water and blot the leaves dry.
Microwave the banana leaves for up to one minute (this will soften them).
For the banana leaf method - place the banana leaf on a clean flat surface.
Add a few tablespoons (up to 3) of the mixture in the centre of the leaf, being careful not to overfill.
Use the banana leaf to fold one side vertically towards the centre. Then fold the other half towards the centre. Then fold upwards and then finally downwards, it should look like a parcel.
Place some twine underneath the banana leaf and tie it to secure the top and bottom folds, so it doesn't open and repeat the above steps with the rest of the mixture.
For the aluminium foil method - place the aluminium foil with the parchment paper directly on top of a clean flat surface.
Add a few tablespoons (up to 3) of the mixture in the centre of the parchment paper, being careful not to overfill.
Use the foil to fold one side of the parchment paper vertically towards the centre. Then fold the other half towards the centre. Now follow on by folding in both sides of the foil, then fold upwards twice and then finally downwards twice, it should look like a sealed parcel.
Repeat the above steps with the rest of the mixture.
Carefully add the wrapped parcels onto the steaming basket (you may need to do this in batches depending on the amount/size of the steaming basket).
Cover the saucepan with the lid on medium heat.
Steam the parcels for up to an hour (until they are tender) (you can test the readiness around 45-50 minutes by carefully unwrapping the parcel to see if they are ready).
Once steamed, allow to cool down before serving them.

Notes

This mixture makes up to 20 conkies.

For best results, it is better to serve/eat them immediately.

Any leftovers can be stored in an airtight container (when cool) for up to 5 days.

If you want a smaller batch then you will need to half the recipe instead.

Cornflour is also known as cornmeal, you will want the one that is of an ultra fine consistency.

For best results, try to obtain banana leaves, not only is it more authentic but it enhances the taste.

You can usually buy banana leaves from Asian supermarkets.

When purchasing banana leaves, inspect them first, they should be dark green with very few light spots and not brown.

You may not need to use the coconut milk, have it on standby and use it in increments if required.

Sometimes the banana leaves may split even when softened, if that is the case, simply wrap it on some aluminium foil.

If you don't have a steaming basket, you can use strips of banana leaves, or scrunch up some foil and have the parcels resting on that instead (so it doesn't touch the water).

If you cannot get hold of calabaza pumpkin (Caribbean pumpkin) use butternut squash instead.

Do not overfill the banana leaf/foil or you will find it difficult to fold the edges.

Nutrition