Breads
Pandanus and Coconut Steamed Bread
Ingredients
- 300 g (2 1/2 cups) plain flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 80 g (1/3 cup) pandanus pulp (see KIR-001 method for extraction)
- 200 ml (3/4 cup + 1 tbsp) coconut milk
- 2 tbsp coconut sugar or sugar
Method
- Sift flour, baking powder and salt into a bowl.
- Stir in pandanus pulp, coconut milk and sugar until a smooth, thick batter forms.
- Pour the batter into a greased or banana-leaf-lined steaming dish.
- Steam over simmering water for 35-40 minutes until a skewer inserted comes out clean.
- Cool slightly, slice and serve warm.
Introduction: Steaming, rather than baking, has long been practical in Kiribati households with limited fuel for ovens.
Cultural Background: Steaming, rather than baking, has long been practical in Kiribati households with limited fuel for ovens. This steamed bread folds in pandanus pulp for natural sweetness and fragrance, making it a treat enjoyed with tea at gatherings.
Tips: Keep the steamer water at a steady simmer rather than a hard boil so the bread cooks evenly without becoming soggy.
Variations: Grated coconut can be folded into the batter for extra texture.
Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days.
Reheating: Re-steam for 5-8 minutes or microwave a slice for 20-30 seconds until warmed through.
FAQs:
Q: Can this be baked instead of steamed?
A: Yes, bake at 180°C (350°F) for about 30 minutes, though steaming is the traditional method.
Q: What does this pair with?
A: It is commonly enjoyed with black tea.
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