Leaf-Wrapped Steamed Coconut Bread (Falaoa fakaumu)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 400 g (3 1/4 cups)
- Active dry yeast — 1 tbsp
- Granulated sugar — 80 g (1/3 cup + 1 tbsp)
- Fine salt — 1 tsp
- Coconut milk, warmed — 300 ml (1 1/4 cups)
- Coconut cream (a 'mock toddy' substitute for fresh kaleve where unavailable) — 100 ml (1/3 cup + 1 tbsp)
- Banana leaves, softened over a flame — 6-8
Method
- Dissolve the yeast and a pinch of the sugar in the warmed coconut milk and leave for 10 minutes until frothy.
- Mix the flour, remaining sugar and salt in a large bowl, then work in the yeast mixture and coconut cream to form a soft, quite sticky dough.
- Cover and leave to rise in a warm place for about 2 hours, until doubled in size.
- Grease two loaf tins well, or shape the dough directly, and wrap tightly in overlapping softened banana leaves, tying securely with string.
- Leave the wrapped dough to prove for a further 45-60 minutes in a warm place.
- Place the parcel on a rack over simmering water in a large covered pot and steam for 50-60 minutes, until firm and cooked through.
- Unwrap carefully and allow to cool slightly before slicing and serving.
Introduction: On the outer islands, where a conventional oven may not be available, a similar enriched coconut
dough is instead wrapped tightly in banana leaves and cooked slowly by steam, a method that keeps
the crumb notably moist and infuses it with a delicate leafy aroma, distinct from an oven-baked loaf.
Cultural Background: On the outer islands, where a conventional oven may not be available, a similar enriched coconut
dough is instead wrapped tightly in banana leaves and cooked slowly by steam, a method that keeps
the crumb notably moist and infuses it with a delicate leafy aroma, distinct from an oven-baked loaf.
Tips: Soften the banana leaves briefly over a flame or in hot water so they wrap around the dough without tearing. Check the water level in the steamer periodically during the long cooking time, topping up with boiling water as needed.
Variations: Add shredded coconut to the dough for extra texture. If banana leaves are unavailable, wrap tightly in well-greased foil instead, though the aroma will differ slightly. Vegetarian as written. Naturally vegan as written when made without dairy substitutions, since the recipe already relies on coconut milk and cream rather than dairy.
Storage: Store wrapped at room temperature for up to 2 days, or refrigerate for up to 4 days.
Reheating: Reheat by steaming for 10 minutes, or slice and toast lightly.
FAQs:
Q: Why steam this bread instead of baking it?
A: On many outer islands, conventional ovens are less accessible than a simple steaming setup, so this method reflects a genuinely practical, traditional alternative.
Q: Can fresh kaleve be used instead of coconut cream?
A: Yes, fresh coconut toddy can replace the coconut cream for a more traditional sweetness and flavour where it is available.
- All-purpose flour — 400 g (3 1/4 cups)
- Active dry yeast — 1 tbsp
- Granulated sugar — 80 g (1/3 cup + 1 tbsp)
- Fine salt — 1 tsp
- Coconut milk, warmed — 300 ml (1 1/4 cups)
- Coconut cream (a 'mock toddy' substitute for fresh kaleve where unavailable) — 100 ml (1/3 cup + 1 tbsp)
- Banana leaves, softened over a flame — 6-8
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