 | |
| Alternative names | Corn pudding, corn and kūmara pudding |
|---|---|
| Type | Pudding |
| Course | Dessert |
| Associatedcuisine | New Zealand |
| Main ingredients | Corn,sweet potato |
Kānga waru (waru means 'to scrape'[1]) is a type of pudding fromNew Zealand. The dessert is made fromcornmeal made into a dough that is wrapped and steamed. The dessert originates from theMāori people and is closely associated withMāori cuisine.
Scrapping (waru) was one of the common preparation methods used by Polynesians for traditional puddings.[citation needed] Corn (borrowed from English askānga)[2] was introduced to New Zealand by early Europeans and was adopted by Māori as a food crop.[3] Several dishes were made from corn such askānga pirau (fermented corn) and kānga pungarehu (corn cooked in ash).
Kānga waru is prepared from corn, either grated orcornmeal, with flour, sugar, butter, milk and grated kūmara (sweet potato) mixed together and formed into a dough. The dough is then wrapped and steamed for several minutes.[4] Kānga waru is traditionally wrapped in corn husks and cooked in ahāngī, though modern day preparations use foil and is cooked in a similar way to steamed puddings.
