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Pani Popo - Sweet and Sticky Samoan Coconut Buns For Your Hawaiian Luau

  • vera33l539777645665's picture
    Pani Popo - Sweet and Sticky Samoan Coconut Buns For Your Hawaiian Luau
    (18 May '18)

    Pani Popo is the traditional name for a sweet and sticky bun that originated in the South Pacific Islands of Samoa. The bun is soft and doughy and it is baked in a sweet aromatic coconut sauce. It is the perfect choice when planning - http://www.Sharkbayte.com/keyword/planning a Hawaiian Luau or any other tropical themed party.

    This recipe makes up to 25 small buns.

    You will need:

    5 ½ to 6 ½ cups plain all purpose flour
    1 packet yeast, 7g (¼oz)
    2 ¼ cups milk
    1 tbsp sugar
    1 tbsp butter 30g (1oz)
    1 tsp salt
    Canola Oil

    In a bowl mix half the flour with the yeast.

    In a saucepan heat the milk whilst stirring, add sugar, butter and salt till warm and butter has just about melted. Add this to flour mixture and beat with an electric mixer on low speed for 30 seconds scraping bowl constantly.

    Start adding the rest of the flour until you get a good doughy texture that is easy to pull but not dry. Knead on a lightly floured surface for 10 minutes.

    Shape the dough into a large ball place in a large bowl coated with canola oil, rolling it around to make sure the entire ball is coated. Cover with a tea towel and place in a warm place to rise for 45 minutes to an hour, such as over a sink of warm water, in the oven on the top shelf with a bowl of hot water beneath or even in the back window of the car.

    Punch down the dough and roll into balls.

    Place the balls into a large ungreased baking dish, cover and let rise for another 10 minutes.

    Now to make the sauce:

    2 cans coconut milk

    ¾ cup sugar

    Simply combine the coconut cream and sugar and pour over the buns.

    Bake at 190°C (375°F) for 20 minutes.

    Important note: The sauce will bubble up and spill over if the dish is not large enough, so use two baking dishes if necessary. Always place a tray under the baking dish to catch any spills; this will save you a lot of clean up afterwards.

    If you have any issues regarding the place and how to use golgappa ( www.Google.com - https://www.google.com/maps/d/viewer?mid=1NonR2PeZQUwTgWIgJ8rSTfdvb4qosbnY&ll=32.73415130000002%2C-117.12661739999998&z=17 ), you can get hold of us at our website.

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vera33l539777645665's picture
on May 18, 2018
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Pani Popo is the traditional name for a sweet and sticky bun that originated in the South Pacific Islands of Samoa. The bun is soft and doughy and it is baked in a sweet aromatic coconut sauce. It is the perfect choice when planning - http://www.Sharkbayte.com/keyword/planning a Hawaiian Luau or any other tropical themed party.

This recipe makes up to 25 small buns.

You will need:

5 ½ to 6 ½ cups plain all purpose flour
1 packet yeast, 7g (¼oz)
2 ¼ cups milk
1 tbsp sugar
1 tbsp butter 30g (1oz)
1 tsp salt
Canola Oil

In a bowl mix half the flour with the yeast.

In a saucepan heat the milk whilst stirring, add sugar, butter and salt till warm and butter has just about melted. Add this to flour mixture and beat with an electric mixer on low speed for 30 seconds scraping bowl constantly.

Start adding the rest of the flour until you get a good doughy texture that is easy to pull but not dry. Knead on a lightly floured surface for 10 minutes.

Shape the dough into a large ball place in a large bowl coated with canola oil, rolling it around to make sure the entire ball is coated. Cover with a tea towel and place in a warm place to rise for 45 minutes to an hour, such as over a sink of warm water, in the oven on the top shelf with a bowl of hot water beneath or even in the back window of the car.

Punch down the dough and roll into balls.

Place the balls into a large ungreased baking dish, cover and let rise for another 10 minutes.

Now to make the sauce:

2 cans coconut milk

¾ cup sugar

Simply combine the coconut cream and sugar and pour over the buns.

Bake at 190°C (375°F) for 20 minutes.

Important note: The sauce will bubble up and spill over if the dish is not large enough, so use two baking dishes if necessary. Always place a tray under the baking dish to catch any spills; this will save you a lot of clean up afterwards.

If you have any issues regarding the place and how to use golgappa ( www.Google.com - https://www.google.com/maps/d/viewer?mid=1NonR2PeZQUwTgWIgJ8rSTfdvb4qosbnY&ll=32.73415130000002%2C-117.12661739999998&z=17 ), you can get hold of us at our website.