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Bambukeyo Bondibai

Servings 6
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • ½ a breadfruit about 4½ cups diced
  • 3 ″ piece pandan leaf
  • 6 ″ cinnamon stick
  • 5 green cardamom pods ends snipped off
  • 2½ cups thin coconut milk
  • ½ cup thick coconut milk
  • 2 cups sugar adjust to taste
  • 3 tsp rose water

Instructions

  • Peel, core, and dice the breadfruit into roughly 1″ pieces.
  • In a large pot over medium heat, combine the diced breadfruit, thin coconut milk, pandan leaf, cinnamon stick, and cardamom pods. Cover and bring to a gentle boil.
  • Once boiling, reduce the heat to low and simmer, covered, until the breadfruit is tender but still holds its shape, about 20 minutes.
  • Remove the lid, stir in the sugar, and continue cooking uncovered on medium–low, stirring occasionally, until the mixture thickens and turns a deep golden-brown color, about 10–15 minutes.
  • Stir in the thick coconut milk and rose water, combine thoroughly, and cook for an additional 2 minutes on low heat. Remove from heat.

Notes

Bambukeyo Bondibai’s signature richness comes from the gradual reduction of coconut milk and sugar around the breadfruit, creating a glossy, pudding-like consistency. Simmering gently prevents the coconut milk from splitting and allows the spices to infuse evenly. Adjust the sugar after the initial reduction, tasting for your preferred sweetness. The rose water added at the end lends a delicate floral note-use sparingly to avoid overpowering the dish. Serve warm or chilled. Bambukeyo Bondibai is a traditional much-loved dessert in which the star ingredient is bambukeyo or breadfruit, which is a tropical fruit that is a staple in Maldivian cuisine. Bambukeyo Bondibai is served during festive occasions, religious celebrations and important family gatherings.
Author: Traditional Maldivian Recipe
Course: Dessert
Cuisine: Maldivian