By Chef Rebel Glam/ Image © Cynthia Nelson
- 4 plantain leaves ribs removed and cut into 8x8 or larger squares (save ribs)
- 1 cup grated coconut
- ½ cup coconut milk powder
- 6 oz sugar
- 12 oz cornmeal
- 1 ½ lb grated pumpkin
- 1/4 cup oil
- 1/4 cup butter melted
- 3/4 cup milk
- 2 eggs
- 1 tsp. salt
- Cinnamon clove, nutmeg and vanilla to taste (or 1 tsp. each)
- Dried cherries and/or raisins optional
Cut the plantain leaf ribs to match the diameter of a large pot and arrange them in a cross pattern. Place a rack on top of them and fill with water, to just below the rack’s height. (The ribs create height in the pot so the water does not touch the conkies).
Steam the leaves to make them pliable and set aside. Mix all other ingredients very well and allow to sit for at least 15 minutes.
Place a few tablespoons of the mixture into each plantain leaf square and fold up carefully so that the mixture does not spill. At this point you may also tie the parcels gently with string, to stop spillage.
Stack conkies on the rack in the pot so that they are level. Steam the conkies with the folded sides down in the pot for 30 minutes to an hour until they are firm and cooked.
Ensure that conkies are above the water level even if it means you have to top up the water periodically because there should be no water in the conkies.