Carbs for the first meal of the day can come in all sorts on the island, including both string and regular hoppers. Yet, we often default to roast paan with bananas, jam, or a more hearty choice of sambol.
Roast paan is definitely *not* a favourite for folks with dentures or those lacking strong teeth. If it's fresh, the outside is extremely chewy but the middle soft. Contrary to assumption, stale, even day-old, roast pan often goes all soft and boring because of the humidity, I guess.
For the decades I've been coming here, I sort of assumed bakeries have large, special pans for creating this stuff because it looks sort of like a vertical, skinny mini-loaf. Apparently, it is brown on all sides because the individual slices are ... well ... roasted.
I've set this video to start at 3 minutes 30 seconds. If you want to see the ingredients you can restart from the beginning. I watched through and found out that it's likely the use of coconut oil that makes it so yummy. Too bad that is a dietary no-no for those watching their cholesterol intake.