Panipopo (Samoan Sweet Coconut Buns)
- Reviews 3
Ready In: 1 hr
Yields: 12 buns
Ingredients
- 1 (2 1/4teaspoon) package active dry yeast
- 1 cup warm water
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 egg, lightly beaten
- 2 tablespoons vegetable oil
- 3 cups all-purpose flour
Coconut sauce
- 3⁄4 cup coconut milk, canned or fresh (canned worked great)
- 3⁄4 cup water
- 1⁄2 cup sugar
Directions
- I used a stand mixer up to step 6. The instructions here are to do by hand.
- Put the yeast and water in a large bowl and leave for 10 minutes.
- Add all the rest of the ingredients and mix to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover and leave to double in volume (optional step: punch down and leave to double in volume again).
- Punch the dough down and turn out onto a lightly floured surface.
- Shape the dough into 12 balls and place in an ungreased 9 by 13 baking pan. Pat down slightly (so they will sit upside down if you want to flip them to serve).
- Cover and leave to rise until almost doubled.
- while the buns are rising, preheat your oven to 190°c/375°f, and make your coconut sauce.
- Coconut sauce:
- Combine all ingredients well.
- When the buns have doubled in size, pour the sauce over them.
- Bake for 20 to 25 minutes or until golden brown and the sauce is bubbling up around the edges.
- Let them cool at least a half hour before cutting into them.
- This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.
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