Panipopo (Sweet Coconut Buns)
Recipe from SamoaFood.com
1 package (2 1/4 tsp) active dry yeast
1 cup warm water
1/4 cup sugar
1/2 tsp salt
1 egg, lightly beaten
2 tbsp vegetable oil
2 1/2 -3 cups all-purpose flour
Let yeast bloom in water for 10 minutes. Add remaining ingredients, adding the smaller amount of flour unless it needs more. Knead 10-20 minutes or until dough is smooth and elastic. Place the dough in a lightly greased bowl, cover, and leave to double in volume. (Optional: Punch down and leave to double in volume again.)
There are two ways to shape the buns.
- Roll into a long rectangle, and then roll up like cinnamon rolls, then slice into 12 even sized rounds
- Pinch off balls of dough and roll into 12 balls.
Preheat oven to 375 F and make coconut sauce: Mix coconut sauce ingredients together.
Pour coconut sauce over buns and bake 25-30 minutes until golden brown. Allow to cool at least 30 minutes to ensure sauce is absorbed. Store leftovers in fridge.
1/2 can coconut milk (full-fat)
1/2 can water
1/2 cup sugar