Micronesia Taro and Coconut Bread is a traditional Micronesian (from the Federated States of Micronesia) recipe for a classic loaf cake of taro, flour, coconut and sugar. The full recipe is presented here and I hope you enjoy this classic Micronesian version of: Micronesia Taro and Coconut Bread.
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Ingredients:
300g taro, grated
120g plain (all-purpose) flour
75g coconut, grated
100g granulated sugar
4 tbsp coconut milk
4 tbsp water
1 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla extract
Banana leaves or parchment paper (for lining the baking dish)
Method:
Pre-heat your oven to 180°C. Grease and line a baking dish with banana leaves or parchment paper (if using banana leaves, remove the midrib then heat over a naked flame or dip in boiling water to soften).
In a large mixing bowl, combine the grated taro, plain flour, grated coconut, granulated sugar, baking powder, and salt. Mix well until all the ingredients are throughly combined and evenly distributed.
In a separate bowl, whisk together the coconut milk, water, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients while stirring continuously. Mix until a thick, sticky, batter is formed.
Turn the batter into the prepared baking dish, spreading it out evenly.
Transfer to your pre-heated oven and bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the centre emerges cleanly.
Once baked, remove the loaf from the oven and allow it to cool slightly in the baking dish.
Once cooled, carefully remove the cake from the baking dish and transfer it to a wire rack to cool completely.
Slice the taro bread into the desired portions and serve warm or at room temperature.
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