Pani Popo

Name: Pani Popo
Yield: 14
Cuisine: Samoa
Ingredients: All-purpose flour — 500 g (4 cups); Instant yeast — 7 g (2 1/4 tsp); Sugar — 60 g (1/4 cup); Salt — 1 tsp; Warm milk — 250 ml (1 cup); Egg — 1; Butter, softened — 60 g (1/4 cup); Coconut milk, for baking — 400 ml (14 oz); Sugar, for the coconut sauce — 100 g (1/2 cup)

The Quirky Foodster Team

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Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Instant yeast — 7 g (2 1/4 tsp)
Sugar — 60 g (1/4 cup)
Salt — 1 tsp
Warm milk — 250 ml (1 cup)
Egg — 1
Butter, softened — 60 g (1/4 cup)
Coconut milk, for baking — 400 ml (14 oz)
Sugar, for the coconut sauce — 100 g (1/2 cup)

Method

Combine flour, yeast, sugar and salt in a bowl.
Add the warm milk, egg and butter, mixing to form a soft dough.
Knead for 8-10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1 hour until doubled.
Divide the dough into 12 pieces and shape into rolls; arrange in a greased baking dish.
Cover and let rise a further 30 minutes.
Preheat the oven to 180°C (350°F).
Whisk the coconut milk with the sugar and pour over the rolls in the dish.
Bake for 30-35 minutes until golden on top and the coconut milk has thickened and caramelised around the base.

Introduction: Soft coconut buns baked in a pool of sweet coconut milk, a beloved Samoan bread.

Cultural Background: Pani popo, meaning ‘coconut bun’, is a soft sweet roll baked while sitting in coconut milk that caramelises around the base, making it one of the most distinctive and popular Samoan baked goods.

Tips: Make sure the yeast is fresh and the milk properly warm (not hot) for the best rise. Pour the coconut milk mixture evenly around the rolls just before baking.

Variations: Sprinkle toasted coconut flakes on top before baking for extra texture; add a little vanilla to the coconut milk mixture.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Reheat gently in a low oven or microwave for a few seconds to soften.

Nutrition: Approx. 310 kcal, 6 g protein, 42 g carbohydrate, 14 g fat per bun.

FAQs:

Q: Why is the bottom of pani popo so soft and sweet?

A: It’s baked directly in coconut milk and sugar, which caramelises and soaks into the base of each bun.

Q: Can this be made with a bread machine?

A: Yes, the dough can be prepared in a bread machine on the dough setting, then shaped and baked as directed.