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#1711 - 11/10/07 08:16 PM Caribbean Bread with Rum (moved)
Meq Offline
active member

Registered: 08/28/07
Posts: 861
Here is a recipe you can try for yourself:
(From: )

Aruban Pan Bati Recipe

2 cups flour
1 cup corn flour
2 tbs baking powder
pinch of salt
sugar to taste
1 egg
1 3/4 cup milk
vanilla to taste

Mix in bowl flour, corn flour, baking pwder, salt and sugar. Add vanilla, then egg and milk, alternately. Batter the mixture until it becomes smooth (approx. 25 min) . If it is not smooth enough add a little water gradually until it smoothens. Like pancakes, put the mixture on a greased pan and turn the pan bati upside down when the downside is brown or dry.

My additional comments:

Use yellow cornflour (the tropical variety is more authentic; but if you cannot find it, Polenta will suffice).
The egg can be skipped if so desired, as can the vanilla.

Add in a dash of rum while beating the dough (and any other preferable ingredients).
It takes ages to make, but is worth it. \:D

Don't go for corn starch, use yellow corn flour (the most common yellow corn flour in Europe is polenta, a Mediterranean rather than Caribbean variety: )

For the full experience, find a supplier of tropical yellow cornmeal.

This is mixed with wheat flour in pan bati (which incidentally means 'beaten bread' in the Aruban native tongue).

Quoting Nemesis: "The recipe says to make them like pancakes--so I'm assuming pour the batter in a greased pan on the stove, brown both sides, and taaa daaa?"

It is normally done with a LOT of cooking oil, a shocking amount when I saw my Caribbean friends make it.
My tastes are for less oil (judge according to taste), but it helps to make it flatter if less oil is desired (not flat like a pancake though).

It also needs to cook for longer than pancakes on a low-ish heat, to ensure the bread is cooked right through (but without burning it).

It can be eaten on its own, with a little butter and possibly toppings and/or spreads, or sliced and put in soup (like Arubans do in place of croutons).
It is best eaten while still hot (though not mouth-burningly so).

To quote Nemesis: "That sounds delicious, and a seemingly simple recipe...."

This and related recipes may have a Jewish influence.
As with the Jews in Eastern Europe, simple recipes started in poor Jewish communities in the Caribbean first became a staple diet of the peasants, and then became a delicacy enjoyed by all social classes.
Necessity is the mother of invention, as they say.

But I don't really care too much for a possible Jewish influence when I'm enjoying this bread with two crisp rashers of bacon \:\/

I don't know how many people add rum, but I'm sure it's popular. I might be tempted to add freshly squeezed pineapple juice and coconut milk for a pina colada bread \:D


Not that I'd dare advocate anything illegal - but any optional herbal ingredients are best ground or broken up very finely...

#1712 - 11/10/07 08:20 PM Re: Caribbean Bread with Rum (moved) [Re: Meq]
Meq Offline
active member

Registered: 08/28/07
Posts: 861
P.S. I moved this onto its own thread now that Food & Drink has its own forum.

The version I posted as a reply to Fist's thread may be deleted.

#2059 - 11/19/07 10:21 PM Re: Caribbean Bread with Rum (moved) [Re: Meq]
Meq Offline
active member

Registered: 08/28/07
Posts: 861
Has anyone tried this recipe yet?

If so, was it with or without the rum and extras?? \:D

Just to add this last bit:

As for cooking times - I'll have to try it for myself and report \:\)

Just allow them to brown on both sides, giving enough time for the heat to reach the centre (I recommend a low-ish heat).
(This I already wrote though)

Edited by Mequa (11/19/07 10:24 PM)
Edit Reason: Repeated cooking instructions

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