EASY PANI POPO, SAMOAN COCONUT BREAD
I found this recipe off of the Rhodes website. I just love this bread, but don't want to go through the tedious task of making it from scratch. This is a faster way to enjoy this island favorite.
Provided by ChamoritaMomma
Categories Yeast Breads
Time 1h25m
Yield 18 Rolls, 18 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 392.2, Fat 9.2, SaturatedFat 4.6, Cholesterol 3.4, Sodium 469.1, Carbohydrate 68.5, Fiber 1.8, Sugar 27.3, Protein 9.6
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