Wednesday, June 9, 2010

Guyanese Salara - Red coconut roll

I love coconut. I really do. Really. Coconut just is so amazing. If it has coconut in it, I will eat it. I honestly can't believe it took me this long to post this recipe. Its one of my most favorite Guyanese baked goods.  This red coconut bread, what Guyanese people call salara, is mainly a bread recipe that has been filled with red-colored coconut, rolled up, then baked off until brown. It is usually eaten at any time of the day.  I enjoy it for breakfast with a cup of tea or in the afternoon as a snack.  I'm not sure why the coconut is red, but it is what makes this roll recognizable to a Guyanese.


Let's start by making the bread dough.  Dissolve the yeast in warm water. Sprinkle with 1 teaspoon of sugar. Mix and let stand. Warm the milk then set aside. Combine salt and sugar with the flour, cut shortening into the flour mixture then add the yeast, and egg. 


Pour the milk in and knead to make a moderately stiff dough. Shape into a ball. Place the dough in a greased bowl, cover with aluminum foil; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside. Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.

Give coconut a quick chop.




Add spices to the coconut then the red food coloring


Add coloring to desired red hue.

after the dough has risen, pat it down with your hands

Cut the dough in half
try your best to form a rectangular shape. 
brush the dough with butter
The toughest part is rolling the dough. It is actually really soft so it was tough to roll it continuously hoping that the coconut won't rip through the dough. Some may say the dough needed more flour if it was that soft, but the harder the dough when it's raw,  the harder it will be when it is baked.
now add 1/2 the coconut mixture and spread it evenly on the dough (save the other half for the second roll)
start rolling...
seal it and turn it over on a pan, so the sealed part faces down




Source: Guyana's Wayne Outpost (I made some modifications)

Ingredients

Dough

  • 1 tbsp dry yeast
  • ¼ cup warm water
  • ¼ cup sugar
  • 1 cup milk, warmed
  • ¼ cup shortening
  • 1 tsp salt
  • 3 cups flour
  • 1 egg, beaten
  • 2 tbsp butter, melted
  • 1 egg white


Filling

  • 1 cup shredded flaked coconut, (if grating your own, increase sugar to 1/2 cup from 1/4 cup)
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla essence
  • 2 tbsp water
  • 5 drops of red food coloring (or until desired red color is achieved)



Directions:

  • Dissolve the yeast in warm water. Sprinkle with 1 teaspoon of sugar. Mix and let stand.
  • Warm the milk then set aside. Combine the salt and sugar with the flour, cut shortening into the flour mixture then add the yeast, and egg. Pour the milk in and knead to make a moderately stiff dough. Shape into a ball.
  • Place the dough in a greased bowl, cover with aluminum foil; let rise to double in size for about 1 hour. Combine all the filling ingredients and set aside.
  • Punch down the dough and divide in half. Roll each half into an 12 inch x 8 inch rectangle, and brush with melted butter.
  • Sprinkle half of the filling mixture on each rectangle of dough. Roll up lengthwise and seal the edges.
  • Cover and let rise until double in size.
  • Brush the rolls with beaten egg white. Bake at 350°F  for 20 - 30 minutes. Until the tops are brown
  • Cut into slices and serve. Yields 2 rolls.


33 comments:

  1. I would love a slice or two right now.

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  2. i thought after the salara is cooked,you then use brown sugar surup and rub on the finish dough.......

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  3. Hi Anonymous- I suppose you could brush the syrup on after it is cooked, but I imagine it would be very sticky and take a long time to dry. I have never glazed salara after it being cooked, I will try it next time on one piece and see how it turns out. Thanks for your comment!

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  4. Thanks for posting this recipe, I've been wanting to make this for a long time but haven't been brave enough! - DP

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  5. Hi Anonymous- I think you should bite the bullet and make it! Just be patient, pastries take a lot of patience, even I get scared of messing up sometimes! Let me know how it turns out. Thanks for visiting :)

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  6. is this the same as what Trini's call "fingers"

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  7. My wife just made this for the first time... all I have to say is WOW. She did a great job - this is one of the best pastries I've had. Thanks for encouraging her! - DP's Husband (see above)

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  8. Hi! DP and husband :)

    I am so happy to hear that it turned out well! It's always a great feeling to please your hubby's tummy! Thanks for visiting, I hope you try some other recipes :)

    -Alica

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  9. I tried this recipe and it turned out great!!!
    ~Nakeia

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  10. Hi. I want to try this for my son's school. Just to clarify...the filling seems quite dry to accomplish that gooey filling that some salaras have. Does this recipe give that gooey coconut filling after baking? Thanks. :-)

    Love your pictures , by the way.

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  11. Hi Tina,

    You shouldn't have a problem with it being gooey. They bread recipe here is not going to turn out very hard and tough, so the coconut mixture has a chance to seep through the bread slightly and make it moist.

    Also the moisture is going to come from when the sugar in the coconut mixture melts. If you would like your mixture to be slightly more wet, then add 2 tbsp more of water to the coconut mix.

    Thanks for visiting!

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  12. I want to eat some right now so badly! xD My Guyanese friend bought it in for lunch one day, and it tasted so good!

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  13. Thank you for posting this! I have made it a couple times and it has turned out perfect each time. I posted the recipe and pictures on my blog with a link back here. http://empress-m-designs.blogspot.com/2011/11/red-coconut-roll-salara-red-belly.html

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  14. Thanks so much for posting this! I am going to give it a try this weekend!

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  15. Pamela from Amsterdam feb 2,2013 at 14.13
    Thank you for posting this. I will try all of them.
    I am a born Guyanese but don,t know my culture and food stuff so well.
    eat it but can,t make it.
    thanks

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    Replies
    1. Hi Pamela,

      I know how you feel girl, I rather eat lot of stuff than make it haha! Take care!

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  16. Leola Myerly
    I love salara so much that today decided to give it a try! This is my first time making it so I hope it turns out well!! I will let you know how it turns out. Thank you for sharing this recipe!
    Leola

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    Replies
    1. Hi Leola,

      Thanks for visiting, let me know how it goes :)

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  17. I have made salara before by following a recipe my aunt gave me. I decided to try your recipe last night and it came out wonderful. Usually my mom says, "it's missing something" or "you should've added this", but this time she just kept eating. Thanks for sharing!(I also tried you plait bread recipe which was equally awesome.)

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  18. I love your recipe .I am making salara at this very moment.

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  19. I did an excellent job. The feed back was great. Thanks for sharing your recipe.

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  20. I made this yesterday! I switched up a couple of things here and there but the results were amazing. I was worried that the bread would be tough after a day, but no such thing happened. Tasted so much like the kind I used to buy at Port Mourant Market. Thank you!

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  21. I love salara and so I am trying this recipe right now! I sort of added almond extract rather than vanilla. The filling taste a bit bitter lol will it taste better after it has baked! I am a so worried. Thank you so much for you recipes! I love and appreciate them all! :)

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  22. Omg...I love this recipe I look forward to trying it

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  23. I love all your recipes!! Thank you :)

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  24. I love all your recipes! Thank you :)

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  25. Hi can I make this without egg?????
    Is there any other ingredients to replace the egg am a vegetarian

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  26. Hi I just wanted to say I love Salara and I tried your recipe and it was wonderful. No I don't have to buy I can make it. Thanks for sharing this with us.

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  27. Thank you for the detailed directions. I made it for the first time and it was perfect!

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  28. Is there a specific amount of water that is needed for the yeast?

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  29. I have used this recipe three times since I found it and it turns out great everytime. However, after baking I make a simple syrup and glaze the finish product.

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  30. Can I use butter instead of shortening? Is the ratio the same?

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  31. Hello, I want to try this recipe without eggs. What do I use instead?

    Thank you
    Marie

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