Tanzanian Coconut Anpan

Ingredients

In this Tanzanian adaptation of the Japanese anpan, we incorporate Tanzanian spices and flavors to give it a unique twist. The original anpan is typically filled with sweet red bean paste, while the Tanzanian version features a filling made with coconut and Tanzanian spices. Additionally, the bread is infused with the tropical aroma of coconut, adding a delightful flavor profile to the dish. We alse have the original recipe for Tsukisamu anpan, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 tablespoons unsalted butter, softened 2 tablespoons unsalted butter, softened
• 1/2 cup (50g) desiccated coconut 1/2 cup (50g) desiccated coconut
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 29g, 12g
• Protein: 3g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, granulated sugar, salt, and instant yeast.
2. 2.
   Add the warm water, coconut milk, and softened butter to the dry ingredients. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   In a separate bowl, mix together the desiccated coconut, ground cinnamon, ground cardamom, ground cloves, ground nutmeg, and brown sugar to make the filling.
6. 6.
   Once the dough has risen, punch it down to release the air. Divide the dough into small portions and shape each portion into a ball.
7. 7.
   Flatten each dough ball and place a spoonful of the coconut filling in the center. Fold the edges of the dough over the filling and pinch to seal.
8. 8.
   Place the filled dough balls on a baking sheet lined with parchment paper. Cover with a kitchen towel and let them rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the Tanzanian Coconut Anpan for 15-20 minutes, or until golden brown.
11. 11.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Coconut milk — Make sure to use unsweetened coconut milk for this recipe to avoid an overly sweet result.
• Desiccated coconut — If you prefer a stronger coconut flavor, you can lightly toast the desiccated coconut before using it in the filling.

Tips & Tricks

• For a richer flavor, you can add a teaspoon of vanilla extract to the dough.
• If you prefer a sweeter filling, you can increase the amount of brown sugar in the coconut filling.
• Serve the Tanzanian Coconut Anpan warm for the best taste and texture.
• These anpan can be stored in an airtight container for up to 3 days.
• Feel free to experiment with different spices in the filling to suit your taste preferences.

Serving advice

Serve the Tanzanian Coconut Anpan as a delightful snack or dessert. They are best enjoyed warm, straight from the oven. Pair them with a cup of Tanzanian tea or coffee for a truly authentic experience.

Presentation advice

Arrange the Tanzanian Coconut Anpan on a serving platter, showcasing their golden-brown exterior. Dust them lightly with powdered sugar for an elegant touch. You can also garnish with a sprinkle of desiccated coconut for added visual appeal.