Pani Popo (Samoan Bread)
I have not heard of this bread until I read about it on Facebook from a blogger called Vivian (sorry Vivian, I cannot find your blog nor your recipe). Got curious and as usual did a bunch of research on it before I decided to embark on it.
There are quite a few interesting recipes out there, including some really ‘Singaporeanized’ ones that added pandan leaves to perfume it. This is my take on it after reading a few sites. The bun is made from a fail-proof yet fast soft dinner roll recipe that I do pretty often, and the coconut sauce is something I took off a Samoan website, samoafood.com.
When allowed to cool for about 30 minutes after baking, the coconut sauce will thicken into a paste that resembles our local kaya. This has inspired me to create some really interesting treats for the kids in their lunch boxes and breakfasts. What a keeper! The kids love it, except for that Old Boy who hates coconut cream. But fear not, I have some interesting ideas that will convert him, so that breakfasts can be less laborious having to create something for him separately. 😉
Pani Popo (Samoan Bread)
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 250 mlwarm water at 60°C.
- 9 gInstant yeast
- 20 gMilk powder
- 50 gRaw sugar
- 1egg
- 85 mloil, I use sunflower
- 1large egg
- 1 tspSalt
- 500 gBaker's flour, or bread flour
- 1/2 cupCoconut creme
- 1/2 cupwater
- 1/2 cupsugar
- 1/2 tspsalt
Method
- Make the bread dough
- 01I use a thermomix for a quick mix. Place the water and warm it to 70°C, then add the yeast and mix. Leave it to stand for 5 minutes until the mixture froths.
- 02Add the sugar, egg, milk powder, oil, and 350g of the flour. Set it to knead mode for 2 minutes.
- 03Add the salt and knead for another 5 minutes.
- 04Add the rest of the 150g flour and knead for 3 more minutes. Dough is ready.
- 05I neaten the surface and put a coat of oil and return the dough to the machine, close and use the dough when it has risen and doubled. Normally less than 30 minutes.
- Shape and 2nd proof
- 06I divide the dough into 40-42g each. This recipe makes 2 pans. Arrange them into the pan and leave to rise for another 30 minutes for it to double its size again.
- 07Preheat oven at this point to 190°C.
- Make the gravy
- 08Just stir everything together. No need to cook.
- 09When buns are ready to be cooked, just pour the gravy over and cook over medium shelf for 25 minutes. There is no need to oil the pan because coconut is really very fat.
- 10Best served 30 minutes after it comes out of the oven, that is if you do not have kids who will secretly tear them away.