* 500g Laklata Beans Flour

* Laklata Dried Pepper, to taste

* Laklata Onion Powder, to taste

* 20g crayfish

* 400–500ml full-fat coconut milk

* 250–350ml meat stock (adjust as needed)

Optional fillings

* Boiled eggs

* Smoked fish

* Corned beef

* Cooked beef

* Shredded chicken

Equipment

* Mixing bowl

* Whisk or spoon

* Ramekins, bowls or moi moi pouches

* Steamer or air fryer

Method

1. In a large mixing bowl, combine the Laklata Beans Flour, Laklata Dried Pepper, Laklata Onion Powder and crayfish.

2. Gradually pour in the coconut milk and meat stock while stirring until the batter is smooth and lump-free.

3. Leave the batter to rest for 10 minutes to allow the beans flour to fully rehydrate.

4. The batter should be smooth and thick enough to coat the back of a spoon, while still pouring easily. If it is too thick, add a little more meat stock.

5. Stir in your preferred fillings, or place them into each ramekin or moi moi pouch before adding the batter.

6. Fill each ramekin or pouch about three-quarters full to allow room for the moi moi to expand during cooking.

Steaming Method

1. Cover each ramekin tightly with aluminium foil or a lid to prevent water droplets from falling into the batter.

2. Place the ramekins or pouches into a steamer over boiling water.

3. Steam over medium heat for 45–60 minutes.

4. Check after 45 minutes. Larger portions may require a little longer.

Air Fryer Method

1. Preheat your air fryer to 160°C.

2. Pour 250–500ml of hot water into the bottom of the air fryer drawer (below the basket) to create steam. Make sure the water does not touch the ramekins.

3. Arrange the ramekins in the basket, leaving a little space between them for air to circulate.

4. Cook for 30–40 minutes.

How to Know It’s Ready

Insert a toothpick or skewer into the centre of the moi moi. If it comes out clean, the moi moi is cooked. If not, cook for another 5–10 minutes and test again.

Serve With

Enjoy warm with:

* Laklata Millet Pap

* Laklata Finger Millet Pap

* Laklata Kunun Tsamiya

* Custard

* Fresh bread

Laklata Tip

For the richest flavour, use full-fat coconut milk. If the batter thickens after resting, simply stir in a little more meat stock until it becomes smooth and pourable again.