Known in Mauritius as “poudine maï”, this pudding is a sweet cake made from corn flour.
- 300 grams of powdered corn
- half a cup of powdered sugar
- 5 tablespoons of powdered milk
- 650 mL of water
- one teaspoon of vanilla
- raisins (optional)
- coconut powder for garnish (optional)
For 10 minutes, let stand 600 mL of water and 300 grams of corn powder in a saucepan. If you want to include raisins in your pudding, soak them in water for 5 minutes. Meanwhile, dilute the powdered milk in 50mL of water.
In the saucepan, over high heat, add the milk, sugar, vanilla extract and raisins (optional). Stir constantly for 20 minutes to prevent the pudding from sticking to the pan. Then lower the heat, and cook until the pudding comes off the edges of the pan. Pour into a buttered dish and sprinkle with coconut. The “poudine maï” can be enjoyed hot, lukewarm or cold!
The “arouille” cake
Small fried “arouille” dumplings (also called taro)… One of the favourite snacks of many Mauritians! “Arouille” cakes are easy to make and really tasty.
- 600g of “arouille”
- 50g of bread
- 2 tablespoons of sugar
- 1 teaspoon of grated ginger
- 1 tablespoon of cornstarch
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
Start by putting on some gloves, as the “arouille” can irritate the skin. Then peel and grate them into thin slices. Soak your bread and mix everything together. After incorporating the other ingredients, form little balls with the mixture.
Fry the dumplings in a deep oil bath until they are golden brown and crispy. Place them on absorbent paper and voila!
The idli cake
This cake is so soft… and very healthy! The idli cake is steamed in moulds (or in ramekins, for those who do not have one!)
- 2 cups of semolina flour (gréau)
- 3/4 cup of powdered milk
- 1/2 cup of sugar
- 2 teaspoons of baking powder extract
- 1/4 teaspoon of powder cardamom
- 1/2 teaspoon of vanilla extract
- 1/2 cup of coconut powder
- 1/4 cup of melted butter
- 1/2 cup of warm water
Start by greasing your moulds (or ramekins) with butter. Place them in a double boiler and make sure that the plates of your oven are not in direct contact with the water.
At the same time, in a large bowl, the “gréau”, powdered milk, sugar and powdered cardamom. Gradually incorporate the melted butter. Then slowly add the water. Continue to work the mixture until it becomes a smooth and creamy paste. Add the vanilla essence.
When the water in your double boiler begins to boil, place the batter in the moulds, being careful not to overfill them. Decorate each idli with a raisin in the middle. Cover the double boiler and cook for 20 minutes over medium heat. Let cool and carefully remove each idli. You may sprinkle your little cakes with powdered coconut to serve!