Pani Popo Recipes

SAMOAN COCONUT BREAD ROLLS( PANI POPO)

Steps:

• In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
• Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with the butter pieces, sugar, salt and microwave for about a minute. Stir until everything is melted. Lightly whisk in the egg and powdered milk to the butter mixture (if the mixture is too hot let it cool to a warm mixture to prevent eggs from curding.)
• Dump everything into the yeast mixture.
• Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing dough.
• Add in enough additional flour (if needed) to make soft dough.
• Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you want airy bread.
• Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
• Punch the dough down.
• At this point the dough maybe shaped into a grease loaf pan, and place seam side down in the pan or divide dough into 12 equal pieces. Shape into balls.
• Place in greased 12 -inch round pan and bake. You may refrigerate before baking for up to 24 hours.
• Preheat the oven to 350 F. Add the remaining coconut milk in the pan. Brush the top of the loaf with coconut milk and sprinkle with sugar. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25 minutes.
• Remove from the baking pan and let it cool. I like to eat mine when it is still warm.

PANI POPO

Steps:

• Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
• Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
• Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.

PANI POPO (HAWAIIAN COCONUT BREAD)

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
• Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.