Best Pani Popo Samoan Sweet Bread Recipes

PANI POPO (SAMOAN SWEET BREAD)

Steps:

• Mix 2 1/2 cups of flour and yeast.
• In a saucepan heat and stir milk;.
• sugar, shortening, margarine, or butter; and salt til warm and.
• shortening almost melts.
• Add to flour mixture.
• Beat with an electric.
• mixer on low speed for 30 seconds, scraping bowl constantly.
• Using a spoon, stir in as much remaining flour as you can to make a moderately.
• stiff dough that is smooth and easy to pull - 6-8 minutes.
• Shape in a ball and put in a.
• greased bowl.
• Turn it on both sides to grease the whole ball of dough.
• Cover and let rise in the oven on the top rack and below it in a pan put some hot water. (The steam from the hot water will help it to rise) about 45 minutes.
• Punch dough down.
• Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
• Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if.
• you like it sweeter.).
• In 2 13x9x2 pans, pour in half of the milk.
• mixture in each pan, put in 9 bread rolls on top (or you can make the.
• rolls smaller to make more rolls).
• Bake at 375 degrees in the oven.
• for 20 minutes or until bread tests done.

EASY PANI POPO, SAMOAN COCONUT BREAD

Steps:

• Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
• In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
• Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
• Remove pan and allow a few minutes to cool. Serve warm.
• Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.

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.

PANIPOPO (SAMOAN SWEET COCONUT BUNS)

Steps:

• 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.