Saturday, 11 September 2010


Panipopos are delicious and fluffy Samoan coconut buns to die for!!!

For the Dough:
2 + 1/4 Teaspoon of dry yeast
1 Egg
1  Cup of warm water
1/4 Cup of sugar
1/2 Teaspoon of salt
2 Tablespoons of vegetable oil
1 Teaspoon of salt
3 Cups of all purpose flour

For the Sauce: 
1 Tin of coconut milk
1/2 Tin of Water
1/2 Cup of Sugar

1. Dissolve the yeast in a cup of warm water and wait till it froths;

2.Add the yeast to all remaining ingredient mixing to form a soft and cohesive mass of dough;
You may use a breadmaker to make the dough, but if tradition calls, combine all ingredients well and slowly add the dissolved yeast; extra flour may be required. Knead it and leave it to double in volume;

3. Once doubled in volume, knock the dough down onto a floured surface. You will hear the air bubbles popping (keep knocking until no peeps or pops can be heard);

4. Shape the buns: either in little rolls or roll it into a rectangle then roll it up and cut into even-sized rolls.

5. Place the buns in a non-greased pan and leave it double in volume.

6. While your buns are rising preheat your oven to 180C and prepare the sauce:
Combine all ingredients for the sauce (coconut milk, water and sugar.

(TIP: for even more stickiness and scrumptious results,  replace the water and sugar for 1/2 can of condensed milk)

 When the buns have doubled in size, pour the sauce over the buns and bake for 25-30 minutes or until golden and the sauce is bubbling around the edges.

7. Leave it to cool for at least 1 hour, it will give time for the buns to set up and the sauce thicken. It's surprisingly delicious if left overnight in the fridge.

All credits to: The Polynesian Kitchen

Graphic cutes have been borrowed from 

1 comment:

  1. Yummie, I love this kind of buns...we make similar ones back in Brazil...yours look so tasty with the coconut milk and if condensed milk is added must taste even better :-) Nice pictures!