Pani PopoSamoan Coconut Buns

Name: Pani Popo (Samoan Coconut Buns)
Prep time: 2 h 5 min
Cook time: 30 min
Total time: 2 h 35 min
Yield: 8
Cuisine: Samoa
Ingredients: 500 g All-Purpose Flour; 7 g Active Dry Yeast; 30 g White Sugar; 6 g Salt; 50 g Unsalted Butter (melted); 1 pcs Egg (lightly beaten); 250 ml Water (lukewarm); 400 ml Coconut Milk; 90 g White Sugar

Pani popo are soft Samoan yeast buns baked in sweetened coconut sauce. The dough rises twice before baking so the buns remain fluffy while the coconut mixture thickens around them.

Prep

2h 5m

Cook

30m

Serves

Estimated

Nutrition

Per serving

460kcal

Calories

Protein

19g

Fat

66g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Dough

500g
All-Purpose Flour
7g
Active Dry Yeast
30g
White Sugar
6g
Salt
50g
Unsalted Butter (melted)
1pcs
Egg (lightly beaten)
250ml
Water (lukewarm)

Sauce

400ml
Coconut Milk
90g
White Sugar

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the all-purpose flour, active dry yeast, white sugar, and salt in a large bowl.
02
Add the water, egg, and unsalted butter and knead until the dough is smooth and elastic.
03
Cover and let the dough rise until doubled in size, about 60 minutes.
04
Divide the dough into equal portions, shape them into buns, and place them in a greased 23 x 33 cm (9 x 13-inch) baking dish.
05
Cover and let the buns rise until puffy, about 30 minutes. Heat the oven to 190°C (375°F).
06
Stir together the coconut milk and white sugar until the sugar dissolves, then pour it around the buns without covering their tops.
07
Bake until the buns are golden and the coconut sauce is bubbling, about 25 to 30 minutes.
08
Rest for 10 minutes, spoon some sauce over the buns, and serve warm.

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