Belize News Post is happy and nostalgic to share this amazing recipe for Belizean “Powda” Buns. This recipe takes me way back to my childhood in Corozal and all the way back to standard 3. In Belize, schools are often underfunded and forced to come up with all kinds of schemes for staying afloat. My schools’ fund raising included electing a class “king” or a class “queen” for every standard. One year I was elected. As “elected” class king/queen a large burden for raising class funds is placed on your back. Often these elections are rigged so that kids whose parents were perceived to be “rich” would get “elected”. The idea is being, rich kids’, rich parents, would support the class fund raising. My mom was having none of it. She unilaterally decided that if I were to be class king/queen I would raise the funds the old fashioned way: hard work. This is where powder buns come into the picture. My mom and I would bake a batch of powder buns every night and I would sell them at school. Lucky for me powder buns sell themselves. The combination of spicy nutmeg and cinnamon with a sugary sweet finish is irresistible. I would sell them every day at recess for $0.50 BZE. I always sold out.
- Preheat your oven to 370 degrees.
If you are in Belize or have access to a coconut, your recipe can begin with cracking the coconut and griding out the meat. If you don’t, you can use store-bought coconut, but just keep in mind that it has added sugar. After using a machette or very large knife (use the back of the blade) to crack the coconut allow the coconut water to drain over a bowl.
Once the coconut is drained crack it all the way in half. If you have a coconut grinder you can grid out the coconut, if not (like us!) you can pick out the coconut meat carefully. Make sure that the coconut meat doesn’t have any bark on it.
After grating the coconut, strain out the Coconut Milk.
Sift the 2 Cups of Flour and add the Margarine, mixing by hand until the mixture is crumbly.
Add in dry ingredients: Sugar, Raisins, Spices, Baking Powder, and ground Coconut.
Beat Eggs, Vanilla, and Coconut Milk. Combine wet ingredients with dry ingredients slowly. Final dough is moist and sticky. Use a spoon to drop large spoonfuls on a well-greased baking sheet and sprinkle generously with course brown sugar.
Bake for 15-20 minutes or until golden brown.
- 2 Cups All Purpose Flour
- 1/2 Cup Margarine
- 1/2 Cup Brown Sugar or White Sugar
- 1/2 Cup Raisins
- 2 Tsp Baking Powder
- 2 Medium Eggs
- 1 Tsp Vanilla
- 1 Tsp Cinnamon
- 1 Tsp Nutmeg
- 1/2 Cup Coconut Milk or Evaporated Milk
- 1 Cup Shredded Fresh Coconut (You can also use store-bought, but keep in mind, it has added sugar)
- 370 Degrees
- 15-20 Minutes or until golden brown.