A warm, sweet dessert drink made from the juice and meat of young green coconuts.
Cuisine: Chamorro
  • 8 cups Månha juice
  • 8 cups water
  • 3 cups sugar, more or less, to taste
  • 4 cups månha meat, pureed
  • 1½ (15 oz) bags tapioca starch
  • 1 cup sugar
  1. Place the månha, juice, and sugar in a large pot. Bring to a boil over low heat.
  2. Mix together the pureed månha, one bag of starch (reserve the remaining half bag), and sugar to form the batter for the dumplings.
  3. Drop the batter into the boiling liquid by the teaspoonful. The dumplings will float to the top when done. If the dumplings break apart during cooking, add a couple of tablespoons more starch to the dumpling mixture. "Test cook" a few dumplings to ensure they don't break apart and is sweet enough. If the dumplings still break apart during cooking, add a couple more tablespoons of starch.
  4. After all of the dumplings are done, check to see if the åhu is thick enough for your liking. It should be the consistency of not-too-thick gravy. If you'd like it thicker, mix any remaining starch with 1 cup water; stir the mixture into the hot åhu. Cook for a few more minutes until the åhu thickens.
Serve while still hot and ENJOY! :)
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/ahu/