Instructions
Prepare the Cassava
Use a knife to remove the skin from the cassava. Grate the cassava finely into a bowl and mix in the sugar until well combined.
Wrap and Cook
Wrap a few tablespoons of the cassava dough in a banana leaf or parchment paper. Tie the packets tightly to prevent leaking. Bring a large pot of water to the boil and boil (or steam) the packets for 45-60 minutes.
Create the Caramel Base
Add sugar to a pot over medium-high heat. Melt the sugar without stirring too much until it turns a deep, dark amber color.
Finish the Sauce
Remove from heat and carefully whisk in the coconut milk. Stir until the sugar is fully dissolved, then simmer on low without a lid for 30-60 minutes until it becomes a thick, dark brown syrup.
Assembly
Remove the vakalolo from their packets. While still warm, tear or cut them into bite-sized chunks. Toss the chunks into the caramel sauce and serve immediately.
Pro Tips
Safety First
Uncooked cassava contains cyanide precursors. Always ensure the parcels are cooked thoroughly until the cassava is translucent and soft.
Steaming vs. Boiling
Steaming is recommended if you are worried about your packets leaking; it keeps the texture more consistent and prevents water-logging.