Fa’apapa

Name: Fa’apapa
Yield: 11
Cuisine: Samoa
Ingredients: All-purpose flour — 500 g (4 cups); Baking powder — 2 tsp; Salt — 1/2 tsp; Sugar — 150 g (3/4 cup); Grated coconut — 200 g (2 cups); Coconut milk — 400 ml (14 oz); Eggs — 2; Butter, melted — 80 g (1/3 cup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Baking powder — 2 tsp
Salt — 1/2 tsp
Sugar — 150 g (3/4 cup)
Grated coconut — 200 g (2 cups)
Coconut milk — 400 ml (14 oz)
Eggs — 2
Butter, melted — 80 g (1/3 cup)

Method

Preheat the oven to 180°C (350°F) and grease a baking dish.
Whisk together flour, baking powder, salt and sugar.
Stir in the grated coconut.
In a separate bowl, beat the coconut milk, eggs and melted butter.
Combine the wet and dry ingredients, mixing until a thick, spreadable batter forms.
Pour into the prepared dish and smooth the top.
Bake for 45-50 minutes until golden and a skewer comes out clean.
Cool slightly before slicing into squares.

Introduction: A dense, lightly sweet coconut bread dessert, baked and often eaten alongside cocoa Samoa.

Cultural Background: Fa’apapa is a traditional Samoan sweet bread enriched with coconut, historically baked in an umu (earth oven) and now commonly made in a conventional oven for family gatherings and church events.

Tips: Spread the batter evenly in the dish for uniform baking. Cover loosely with foil if the top browns too quickly before the centre sets.

Variations: Add raisins or chopped nuts to the batter for extra texture; drizzle with a little coconut caramel for a richer dessert.

Storage: Store in an airtight container at room temperature for up to 3 days.

Reheating: Reheat individual pieces briefly in a low oven or microwave if a warm serving is preferred.

Nutrition: Approx. 290 kcal, 5 g protein, 38 g carbohydrate, 13 g fat per slice.

FAQs:

Q: Is fa’apapa very sweet?

A: It is only mildly sweet, closer to a coconut bread than a rich cake.

Q: Can this be made without an oven, in an umu?

A: Yes, traditionally it was baked in an umu (earth oven), though a conventional oven works just as well today.