Conkies3 cups grated coconut (1 large) 2 cups fresh corn flour 4 ounces raisins (optional) 6 ounces shortening 1/2 cup flour 3/4 pound brown sugar 3/4 pound pumpkin 1/2 pound sweet potato 1 cup milk 1 teaspoon powdered cinnamon 1 teaspoon grated nutmeg 1 teaspoon almond essence 1 teaspoon salt Grate coconut, pumpkin and sweet potato. Mix in sugar, liquids and spices. Add raisins and flour last and combine well. Melt shortening before adding with milk. Fold a few tablespoons of the mixture in steamed plantain leaves. Cut into squares about 8 inches wide. Steam Conkies on a rack over boiling water in a large pot or in a steamer until they are firm and cooked. NOTE: Wax paper will work instead of banana or plantain leaves. |