Traditional Marshallese steamed pudding of pounded breadfruit and fresh coconut — dense, sweet, and sustaining.
Wut is a fundamental Marshallese preparation in which breadfruit is combined with freshly grated coconut and steamed or baked into a dense, mochi-like cake. It is one of the most traditional foods still prepared in the outer atolls and is associated with community feasts and gifts between families. The texture is sticky and satisfying.
Serves 6
Mix mashed breadfruit, grated coconut, sugar, coconut cream, and salt until a uniform dough forms.
Press into a greased heatproof bowl or divide into banana-leaf parcels.
Steam over boiling water for 35–40 minutes until firm and slightly translucent at the edges.
Cool for 10 minutes, unmould, slice, and serve with extra coconut cream.
The mixture should be stiff enough to hold its shape — add more grated coconut if too wet.
Banana leaf wrapping gives the best flavour.
Weigh dry ingredients on a scale instead of using cups — grams are the difference between a tender and a tough crumb.
Bring eggs and dairy to room temperature before mixing; cold ingredients seize fats and produce a dense, uneven texture.
Add diced pandanus fruit for colour and flavour.
Sprinkle with toasted sesame seeds before serving.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Room temperature up to 1 day; refrigerate up to 4 days.
Wut has sustained Marshallese people on long ocean voyages and through droughts for centuries. Breadfruit was dried and fermented as 'ma' for long storage, with wut being the fresh celebration version.
Yes, bake at 175 °C for 45 minutes in a covered dish.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving (215g / 7.6 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.