Conkies Recipes

Steps:

• Mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly.
• With a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth.
• Place 2 heaping tablespoons of the mixture onto each plantain leaf square, fold the edges to make a neat envelope and tie securely.
• Steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm.
• Unwrap the conkies and serve on a heated dish.
• Note: I may be off on the amount of servings this makes. It's been a while since I made it.

Steps:

• Mix all ingredients thoroughly place one (1) heaped serving spoon full of the mixture on each leaf. Fold in parcel.
• Steam until cooked.

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.