- Ingredients:
- ☆ 200g flour
- ☆ 1 tbsp baking powder
- ☆ 6 eggs
- ☆ 160g sugar
- ☆ 150ml milk
- ☆ 50g coconut powder
- ☆ 2 tbsp gignger juice
- ☆ 2 tbsp honey
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Hello
Actually this title of this recipe name is an eye catching for me.I like coconut flavor in any recipe so I will surely make this recipe.This is something different one.Thanks for this new recipe of coconut stream bread.
I would like to make this, what kind of steamer do I need?
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Hiya Laura,
Thanks for coming by. There are 2 ways that I know you can use for a steamer. 1) It’s a double pot Steamer, the bottom is like a regular pot to fill water in and the top portion is a pot like with hole on the bottom.(We actually use this and we bought this when we were in Hawaii, cause we didn’t have this a couple years ago in Japan.) 2) Is a bamboo like plater, like you see in Chinese Restaurants. You can also use this as a Steamer. I hope that this helps you out.
Naoko
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Hi Naoko,
Hope you are having a great time.
This coconut bread is healthy and too delicious! Love to give it a try.
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Wow, that sounds great. Although anything with coconut sounds great to me.
Looks delish, I love coconut
I’ll be sure to make a batch.
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Looks delicious! I love coconut and we’ve got plenty of that here. Thanks for sharing the recipe.
Happy Sunday Nao!
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Looks like a nice recipe I think this could be a nice additional feature to our weekend dinner. Also i will request your Ebook for all your recipes.
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Good day Naoko, really hot recipe, photo is great cause I am eating those with eyes, will personally bake these today. Thank very very much. keep posting!
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Your recipes makes me feel hungry, Thank for your work, I will try to cook something delicious, I heard that Japanese kitchen is wonderful and plenty of sensations.
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Naoko, thank you for this recipe. Looking back in earlier post I saw that your recipes are very rare and unique, I couldn’t find those on the Web – always gives me your blog. Will get your book immediately.
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Naoko, I was wandering how hard those pieces are. Are they smooth like muffins or hard like a bread?
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I love anything with coconut, and these breads look fantastic. As a matter of fact, I just discovered a bag of coconut in my freezer that really needs to be used. I think I may add a drizzle of dark chocolate…maybe some sliced almonds on top…
Britney, I’m to loving coconut and those breads look wonderful, like muffins.
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I think you have a lot of visitors, as your posts are very entertaining.
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When I make Japanese Food for company I always make at least 5 different types of bakery. It is always the most fun part of the meal. One of my favorites is the banana one from the Naokos e-cookbook. I made one almost identical to this one a couple of weeks ago, but the difference was that it had radish in it.
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Naoko, I love your cooking channel on youtube – keep up taping new recipes – they are very good!
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Thank for your work, I will try to cook something delicious, I heard that Japanese kitchen is wonderful and plenty of sensations.
wow..looks sooooo delicious!
Hello Naoko, i think in this recipe coconut can be replaced with every single fruit with strong taste don’t you think?
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This article is great. I am sure everybody will discover something new and helpful in it.
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stunning recipe, im inspired. Thanks
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Aah but this is what I was looking for. vattayappams
Ingredients :-
Raw rice – 2 cups
ersonally,I like it better without this)
Cooked rice (preferabbly rosematta rice cooked ) – 1 cup
Grated coconut – 1 cup
Yeast – 1/2 tsp
Sugar – 1/4 cup or use it accordingly
Salt – a pinch
Roasted Cashews and Raisins – as needed (Optional)
Cardamom powder – a pinch (Optional
Method :-
Soak the rice in water for 5-6 hours and drain it. Grind this with grated coconut,sugar and cooked rice adding just enough water to a smooth batter.Be careful while adding water,the batter should not be very watery,it has to be in the consistency of idly batter.Add the yeast and salt and mix well together.Cover it with a lid and keep it in a warm place for 8 – 10 hrs to ferment.
Just before preparing,check for the sugar and also add cardamom powder if you’re using it.Gently stir it and keep it aside.Grease a flat pan or idly mould with little oil and spoon in the fermented batter.Top it with cashews and raisins.
Steam it for 15 mts in a medium heat or until it is done.
Allow it to cool in the pan for 20 mts and gently take it out .
Tip :- For soft vattayappams,carefully spoon only the foamy part from the top of the fermented batter into the pan.Stir the rest of the batter well and again allow it to ferment.With 20- 25 mts,it will ferment again and you’ll get a foamy batter on top.
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thank you for this recipe. Looking back in earlier post I saw that your recipes are very rare and unique, I couldn’t find those on the Web – always gives me your blog. Will get your book immediately.
Very easy yet interesting recipe. I’ll try this tonight as a dessert. Thanks again.
Nice recipes I will try them, to surprise my wife. haha
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The combination of taste and colors is amazing!!!
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Great, on desert coming up for my family!
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Looks delicious and I love the name. I might try to get enough courage to try this recipe. Hope it turns out correct the first time I try.
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Brian H. – you’re right first time it could turn out not so good at all, so i will buy for ingredients x2 to make a lot more.
I was wandering how hard those pieces are. Are they smooth like muffins or hard like a bread?
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I heard that Japanese kitchen is wonderful and plenty of sensations.
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