Malaysian > Malaysian Breads > Roti Bakar

Roti Bakar with Coconut and Chocolate Recipe

Ingredients with Measurements:
- 4 slices of bread
- 2 tablespoons of butter
- 2 tablespoons of shredded coconut
- 2 tablespoons of chocolate chips

Special equipment needed:
- Toaster or oven

Step-by-step instructions:
1. Preheat the oven or toaster to 350°F.
2. Spread butter on both sides of each bread slice.
3. Sprinkle shredded coconut on top of the buttered bread slices.
4. Place the bread slices on a baking sheet.
5. Bake the bread slices for 5-7 minutes or until the edges are golden brown.
6. Remove the baking sheet from the oven and sprinkle chocolate chips on top of the bread slices.
7. Return the baking sheet to the oven and bake for an additional 1-2 minutes or until the chocolate chips have melted.
8. Remove the baking sheet from the oven and let the bread slices cool for a few minutes.
9. Cut each bread slice in half and serve.


- Time:
Preparation time: 5 minutes
- Cooking time: 8-10 minutes
Temperature:
- Preheat oven or toaster to 350°F.
Serving size:
- 4 servings

Nutritional information:
- Calories: 200
- Fat: 12g
- Carbohydrates: 20g
- Protein: 2g

Substitutions for ingredients:
- Margarine can be used instead of butter.
- Sweetened shredded coconut can be used instead of unsweetened.
- Milk chocolate chips can be used instead of semi-sweet chocolate chips.

Variations:
- Peanut butter can be spread on the bread slices before adding the coconut and chocolate.
- Sliced bananas can be added on top of the coconut and chocolate before baking.

Tips and tricks:
- Make sure to evenly spread the butter on both sides of the bread slices to ensure even toasting.
- Use a spatula to remove the bread slices from the baking sheet to prevent them from breaking.

Storage instructions:
- Store any leftover Roti Bakar in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat, place the Roti Bakar in a toaster or oven for a few minutes until warmed through.

Presentation ideas:
- Serve the Roti Bakar on a plate with a dusting of powdered sugar and a sprig of mint.

Garnishes:
- Powdered sugar and mint leaves.

Pairings:
- Coffee or tea.

Suggested side dishes:
- Fresh fruit salad.

Troubleshooting advice:
- If the bread slices are not toasting evenly, rotate the baking sheet halfway through cooking.

Food safety advice:
- Make sure to use oven mitts or a kitchen towel when handling the baking sheet as it will be hot.

Food history:
- Roti Bakar is a popular Indonesian snack that is typically made with butter and sugar.

Flavor profiles:
- Sweet, buttery, and nutty.

Serving suggestions:
- Serve the Roti Bakar as a dessert or a snack.

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Region: Indonesian

Taste: Sweet, Coconutty, Chocolatey, Nutty