Pani Popo

Pani Popo Recipe - Traditional Samoan Coconut Bread

Region / culture: Samoa | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 18

Introduction

Pani Popo is a delicious Samoan coconut bread roll that is perfect for breakfast or as a sweet treat. The combination of fluffy bread rolls soaked in a sweet coconut milk mixture makes this dish a favorite among many.

History

Pani Popo is a traditional Samoan dish that has been enjoyed for generations. It is often served at special occasions and family gatherings, and is a staple in Samoan cuisine. The dish is believed to have originated in Samoa and has since spread to other Pacific Island countries.

Ingredients

5.75 to 6.25 cups of all-purpose flour
1 package of yeast
2.25 cups + 2 tbsp of milk
1 tbsp of sugar
1 tbsp of shortening, margarine, or butter
1 tsp of salt
2 cans of coconut milk
1 cup of sugar

How to prepare

Mix 2.5 cups of flour and yeast.
In a saucepan, heat and stir milk, sugar, shortening, margarine, or butter, and salt until warm and shortening almost melts.
Add the mixture to the flour.
Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly.
Using a spoon, stir in as much remaining flour as you can to make a moderately stiff dough that is smooth and easy to pull - about 6–8 minutes.
Apply some Crisco shortening to your hands. This will add moisture to your rolls and make them easier to handle.
Shape the dough into a ball and place it in a greased bowl.
Turn the dough on both sides to grease the entire ball.
Cover the bowl and let the dough rise in the oven on the top rack. Place a pan with hot water below it to create steam, which will help the dough rise. Let it rise for about 45 minutes.
Punch the dough down.
Roll the dough into 18 balls and cover them for 10 minutes while you prepare the following milk mixture.
Mix 2 cans of coconut milk with 1 cup of sugar (add more sugar if desired).
In two 13x9x2 pans, pour half of the milk mixture into each pan and place 9 bread rolls on top.
Bake at 375°F (191°C) in the oven for 20 minutes or until the bread tests done.

Variations

Add raisins or nuts to the bread dough for added texture and flavor.
Substitute the coconut milk with regular milk for a lighter version of the dish.

Cooking Tips & Tricks

Make sure to let the dough rise properly to ensure fluffy and light bread rolls.

- Adding more sugar to the coconut milk mixture can make the dish sweeter, according to personal preference.

- Using Crisco shortening on your hands while shaping the dough can add moisture to the rolls and make them easier to handle.

Serving Suggestions

Pani Popo is best served warm as a breakfast dish or as a sweet treat. It can be enjoyed on its own or paired with a hot cup of coffee or tea.

Cooking Techniques

Properly kneading the dough and allowing it to rise will result in light and fluffy bread rolls.

- Baking the rolls in a pan with hot water below will help create steam and aid in the rising process.

Ingredient Substitutions

Margarine or shortening can be used interchangeably in this recipe.

- Regular milk can be used instead of coconut milk for a different flavor profile.

Make Ahead Tips

Pani Popo can be made ahead of time and stored in an airtight container. Simply reheat in the oven before serving.

Presentation Ideas

Serve Pani Popo on a platter with a sprinkle of shredded coconut on top for a decorative touch.

Pairing Recommendations

Pani Popo pairs well with fresh fruit, such as pineapple or mango, for a tropical twist.

Storage and Reheating Instructions

Store leftover Pani Popo in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving.

Nutrition Information

Calories per serving

Each serving of Pani Popo contains approximately 300 calories.

Carbohydrates

Each serving of Pani Popo contains approximately 40g of carbohydrates.

Fats

Each serving of Pani Popo contains approximately 15g of fats.

Proteins

Each serving of Pani Popo contains approximately 5g of proteins.

Vitamins and minerals

Pani Popo is a good source of calcium and iron.

Alergens

Pani Popo contains gluten and dairy.

Summary

Pani Popo is a delicious treat that is relatively high in carbohydrates and fats, making it a satisfying and indulgent dish.

Summary

Pani Popo is a delicious and indulgent Samoan coconut bread roll that is perfect for breakfast or as a sweet treat. With its fluffy texture and sweet coconut milk topping, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was many years ago, when I was a young girl living in Samoa. I used to watch my mother and grandmother cook traditional Samoan dishes in our humble kitchen. I was always fascinated by the way they effortlessly whipped up delicious meals that were bursting with flavor.

One day, while walking through the village market with my mother, we came across a group of women selling freshly baked bread. The aroma wafted through the air, making my mouth water. My mother approached one of the women and struck up a conversation. It turned out that the woman was selling a traditional Samoan dish called Pani Popo - sweet, coconut milk buns that were soft and fluffy on the inside and slightly crispy on the outside.

I watched as my mother bought a few of these buns and we sat down on a nearby bench to enjoy them. As I took my first bite, I was transported to a world of pure bliss. The buns were warm and slightly sweet, with the coconut milk giving them a rich and creamy flavor. I couldn't get enough of them.

When we returned home, I begged my mother to teach me how to make Pani Popo. She smiled and agreed, knowing how much I loved to cook. We spent the afternoon in the kitchen, my mother patiently guiding me through the steps of making the dough, shaping the buns, and baking them to perfection.

As the buns emerged from the oven, golden brown and smelling heavenly, I knew that I had found my calling. From that day on, I became the unofficial Pani Popo maker in our household. I would wake up early in the morning to prepare the dough, letting it rise while I went about my day. By the time my family returned home in the evening, the buns would be ready to be devoured.

Over the years, I refined the recipe, adding my own little twists and tweaks to make it truly my own. I would experiment with different types of flour, coconut milk, and sugar to find the perfect balance of flavors. My family and friends would eagerly await my next batch of Pani Popo, knowing that they were in for a treat.

As I grew older and moved away from Samoa, I took the recipe for Pani Popo with me wherever I went. I would make it for special occasions, potlucks, and even just for myself when I needed a taste of home. The recipe became a part of me, a link to my past and a way to connect with my heritage.

Now, as I sit in my kitchen, surrounded by the familiar smells and sounds of cooking, I can't help but smile as I remember that day in the village market. It was the day that I discovered the recipe for Pani Popo - a recipe that has brought me joy, comfort, and a sense of belonging throughout my life.

And as I take a bite of a freshly baked Pani Popo, I am reminded of the strong women who came before me, passing down their knowledge and traditions with love and care. I am proud to carry on their legacy, one delicious bun at a time.