FRIJE

Name: Fa'ausi
Yield: 8 servings
Ingredients: 250 g of flour; 65 g of sugar; 75 g of grated coconut; 200 ml of coconut milk; 250 g of sugar; 60 ml of water; 400 ml of coconut milk

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Fa'ausi

Vegetarian Vegan Public

Course: Dessert

Preparation time: 0 minutes

Cost per serving: 0,49 €

Energy: 466 kcal / serving

Nutritional score:

Instructions

1. Fa'apapa
Preheat the oven to 200˚C.
Grease two pieces of parchment paper (about 30 cm squares) with a little butter or margarine.
Add all the ingredients in a large bowl and mix with your hands until a firm dough forms.
Divide the dough into equal portions, and shape each piece into a rectangular loaf.
Flatten each loaf until it is about 2.5 cm thick and place it in the center of the parchment paper.
Wrap the loaves, fold the top of the paper to allow the loaves to rise, and place them directly in the oven on the middle rack.
Bake in the oven for about 30 minutes, until the fa'apapa is golden brown.
Remove from the oven, and set aside for an hour or two to cool.
Coconut Caramel Sauce
While the fa'apapa is baking, place the sugar and water in a heavy-bottomed saucepan over low heat.
Once the sugar is dissolved, reduce the heat and let it sit for about 30 minutes until a light brown caramel forms (see note 2).
Carefully pour the coconut milk into the caramel and stir well, making sure it is fully incorporated.
Turn off the heat, and set aside to cool.

Fa'ausi
Once the fa'apapa has cooled to room temperature, cut it into 2.5 cm cubes and place the pieces in a large enough container to easily move them around.
Pour the cooled coconut caramel over the fa'apapa cubes and gently mix, ensuring each piece is coated with the sauce. Set aside for an hour for the bread to absorb the sauce.
Notes
1. Do not use coconut water! It is not the same as coconut milk, and it will not work! 2. When preparing the caramel sauce, it is essential to heat the sugar syrup gently and keep an eye on it. It only takes a moment to go from thick caramel to a mass of crystals. If this happens, it is not an insurmountable problem - just add a little more water and continue stirring over very low heat to bring the caramel back to a liquid state. 3. Alternatively, it is possible to completely omit the water, and melt the sugar over low heat - without stirring - until it becomes a light brown viscous liquid, then add the coconut milk. In both cases, caution is needed when adding coconut milk, as it can easily splash and burn. 4. In the unlikely event of leftovers, they can be stored for a few days in an airtight container in the refrigerator. To serve, remove from the refrigerator in advance and bring to room temperature, or warm for a few seconds in the microwave.
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Nicole | 196 flavors Rossetti le Strange
Nicole Rossetti le Strange
The product of a Venetian father and a British mother, Nicole has led a nomadic existence since childhood and has lived in 53 places around the world. She has always loved cooking: at the age of 12, she was already cooking all the meals for the family. On yumsome.com, she shares the stories and recipes of her travels. Some are authentic, some are adapted, and some are family favorites.

www.yumsome.com/

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Categories: Dessert, Oceania, Samoa, Dairy-Free, Vegetarian
Ingredients: butter, flour, coconut milk, grated coconut, sugar

Previous Post: "Peanut Butter Mousse
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READER INTERACTIONS
COMMENTS
Maud says

April 24, 2014 at 9:55

Ohhh !!! But that looks so good !! I'm going to make it today <3

Nice blog 🙂

REPLY
anna la bretonne says

May 20, 2014 at 7:10

It makes my mouth water. I think I'm going to try it. But I also love the history of the Samoan, it's great to educate yourself while cooking!

REPLY
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