Kenyan vermicelli bread

(12 servings)


  • 1 kg vermicelli
  • 4 cups unsweetened coconut milk
  • ½ cup sugar
  • ¼ teaspoon ground ginger
  • 1 egg
  • ½ cup whole wheat or all-purpose flour

Preparation guide

  • Preheat the oven to 180°C. Coat a baking dish with butter.
  • Boil the vermicelli until cooked, then drain.
  • Boil the coconut milk and sugar in a large saucepan, stirring constantly. Reduce the heat to low and cook for 5 minutes.
  • Add the vermicelli and ginger.
  • Beat the egg in a bowl.
  • Add 1 or 2 tablespoons of the coconut milk mixture to the beaten egg, and stir the egg mixture into the pan with the vermicelli.
  • Whisk in the flour and pour the mixture into the prepared baking dish.
  • Bake for 1 hour or until soft and spongy.

Heath benefit: Coconut milk is rich in electrolytes. It builds muscle strength and reduces fat, lowers blood pressure, relieves constipation and prevents fatigue.

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