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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a really yummy snack. It looks like a thick tortilla but has a sweet subtle coconut flavor. I got the recipe from my Chamorro mother-in-law. They're great with a little bit of butter! I usually make them at the beginning of the week and make one each day to share with the family. Ingredients:
4 cups flour |
1/2 cup sugar |
1 1/2 teaspoons baking powder |
1/3 cup shortening (i use crisco) |
1 (13 1/2 ounce) can coconut milk (chaokoh is the only brand we use) |
Directions:
1. Mix together flour, sugar, and baking powder.
2. Mix in shortening with a fork.
3. Add coconut milk and mix well using your hands.
4. If dough is too dry, add 1 Tbs of water at a time until dough is a little moist and holds together enough to make a ball.
5. From the big ball of dough make 6-8 mini dough balls.
6. Roll out dough ball on a floured board until thin.
7. Place rolled out dough in pan over medium heat (do not add oil or butter to pan!).
8. Use a fork to poke out any air bubbles.
9. Brown on both sides.
10. Refrigerate any left over dough in ziplock bag for 1 week.
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