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Fa'apapa
Samoan dense coconut bread
Fa'apapa is a dense, chewy Samoan coconut bread, once baked wrapped in banana leaves in the umu (earth oven) for Sunday lunch, and now often made in a tin in home ovens in Apia and Pacific Auckland. It is made from flour and freshly grated coconut with coconut cream, so it is rich, slightly sweet and very filling, best eaten warm in thick slices. A common mistake is expecting it to rise like bread; it's meant to be heavy and moist. Chef's tip: wrap the dough in banana leaf before putting it in the tin for a gentle, smoky aroma.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 10 ½ oz plain flour
- 2 tsp baking powder
- 2 ⅛ oz sugar
- ½ tsp salt
- 1 cup coconut cream
- 1 piece banana leaf (optional)
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Method
0/4 doneStep 1: Heat the oven to 350°F (325°F fan). Line a 900 g loaf tin with 1 piece banana leaf (or baking paper).
5 minStep 2: Mix 10 ½ oz plain flour, 2 tsp baking powder, 2 ⅛ oz sugar, ½ tsp salt and 5 ½ oz freshly grated or desiccated coconut. Stir in 1 cup coconut cream to a thick, sticky dough.
5 minStep 3: Press into the tin, fold the leaf over and bake for 45–50 minutes until firm and golden and a skewer comes out clean.
50 minStep 4: Cool for 15 minutes, then slice thickly.
15 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 40 g
- Fat
- 18 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fa'apapa take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of baking powder?
- ¼ tsp bicarbonate of soda + ½ tsp cream of tartar per 1 tsp.
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