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Ngerdbul (baked taro bread): recipe illustration
Snacks & baking

Ngerdbul (baked taro bread)

Soft loaf made with taro purée, flour and coconut milk, with a dense, slightly sweet crumb. It keeps for several days and goes well with coffee or a fish dish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Preheat the oven to 180 °C and butter a loaf pan.
  2. In a bowl, mix the cooled taro purée with the eggs, sugar and melted butter.
  3. Add the coconut milk, vanilla and a pinch of salt, then mix well.
  4. Gradually incorporate the flour mixed with the baking powder until you get a smooth batter.
  5. Pour the batter into the pan and sprinkle with grated coconut if you like.
  6. Bake for 40 to 45 minutes, until a knife inserted comes out dry, then let it cool slightly before unmolding.

Variations and tips

Breakfast version. Add a spoonful of cinnamon to the batter and spread a little butter on it as it comes out of the oven.

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Original Ecomely recipe.