Mauritius

Gateau patate

Sweet potato pastries hiding a coconut cardamom centre. Mauritius does karanji.

60 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

332kcal

4 gprotein

5 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Sweet potato2 medium

Maida (all-purpose flour, plain flour)¾ cup, plus extra for dusting

Salta pinch

Fresh grated coconut1 cup fresh

Sugar6 tbsp

Cardamom½ tsp

Cooking oil (vegetable oil)for deep frying (about 4 tbsp absorbed)

6 steps

1Boil or steam the sweet potatoes until tender, peel and mash smooth while warm.
2Knead in the maida and salt to a soft dough that does not stick, adding a little more flour if needed.
3Cook the coconut, sugar and cardamom on low until the sugar melts and the mixture clumps. Cool.
4Divide the dough into 18 balls. Flatten each on a floured palm, add a teaspoon of filling, fold into a half moon and crimp with a fork.
5Deep fry in medium hot oil in small batches, turning, until deep golden. Lower them in gently and keep children away from the pan.
6Drain on a rack and serve warm.

Serve it like this

Serve warm on a plate lined with paper, with one broken open to show the coconut.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.