Lets go back to Tongan Language Week, in week 7. The Responsible Rhinos had a great week, they even got to bake a Tongan dessert. On Thursday, they baked Grandma's Pai Siamu (Jam Roll), the recipe will be posted below in case you would like to try baking this at home.
The Rhinos were so happy with the taste they wanted seconds.
Check out the photos of the Rhinos in action.
GRANDMA'S PAI SIAMU - JAM ROLL
Author: ilovecoconutcream.com
Prep time:
Cook time:
Total time:
Serves: 2 pai
Pai Siamu (Tongan for jam pie) is a buttery Tongan scone roll with a jam filling. Absolutely scrummy served with whipped cream or butter.
INGREDIENTS
- 3½ cups of plain flour plus extra
- 4 teaspoons of baking powder
- 1 egg
- 100 grams of butter (cold)
- ¼ teaspoon of salt
- 1 - 1½ cups of milk (you can substitute with coconut milk)
- ¼ cup of caster sugar
- extra milk
- 5 tablespoons of jam
INSTRUCTIONS
- Preheat oven to 180 C. Line a baking tray with baking paper.
- Sift 3 & ½ cups of flour, salt and baking powder into a bowl.
- Grate the butter into the flour mixture with a cheese grater or simply cut it into cubes and then rub it into the flour until it resembles fine breadcrumbs.
- Add the egg and 1 cup of milk and quickly mix it in with a metal spoon until it forms a dough. Try not to over mix the dough. If the mixture is still too dry, add a little more milk.
- Flour a board with the remaining flour. Transfer dough to the board and knead the dough a few times until it comes together. To make 2 medium pies divide the dough into 2 and roll out into a 1cm thick rectangular shape.
- Spread each rectangle generously with jam and then roll it up into a long scroll.
- Place each scroll onto the lined baking tray, about 2 cm apart. Brush the top with a little milk and then bake for 30-45 minutes or until golden brown. Use a skewer to test the Pai has cooked through.
