Pandanus Fruit

Instructions

1. 1 If using whole pandanus fruit, cut them into sections and remove the fibrous core. Boil the fruit segments in water for thirty minutes until very soft. Mash thoroughly through a sieve to extract the smooth, orange paste, discarding the tough fibres.
2. 2 Combine the pandanus paste with the sugar, coconut cream, and a pinch of salt in a heavy saucepan. Stir well to dissolve the sugar completely and create a uniform mixture with no lumps of undissolved sugar remaining.
3. 3 Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, for twenty to twenty-five minutes. The mixture will gradually thicken as the moisture evaporates and the natural starches in the pandanus activate.
4. 4 Continue stirring until the mixture becomes very thick and pulls away from the sides of the pot in a cohesive mass. It should hold its shape when a spoonful is dropped onto a plate rather than spreading out.
5. 5 If using banana leaves, soften them over a flame and wrap portions of the thick pandanus paste into neat parcels. Otherwise, spoon the mixture into small bowls or moulds lined with plastic wrap for shaping.
6. 6 Allow the pandanus preparation to cool to room temperature, then refrigerate until firm, about two hours. Serve as a traditional Nauruan dessert or snack, sliced into portions. The flavour is naturally sweet, tropical, and distinctly earthy.