Panipopo

Panipopo Recipe from Samoa with Coconut Milk and Yeast

Region / culture: Samoa | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Panipopo is a traditional Samoan sweet bread dish that is baked in a coconut sauce. This delicious treat is perfect for breakfast, brunch, or as a dessert. The combination of soft, fluffy bread and sweet, creamy coconut sauce is sure to be a hit with your family and friends.

History

Panipopo has been a staple in Samoan cuisine for generations. It is often served at special occasions such as weddings, birthdays, and holidays. The dish is believed to have originated in Samoa and has since spread to other Pacific Island countries.

Ingredients

1 package (or 2 and 0.25 tsp) of active dry yeast
1 cup (240 ml) of warm water
0.25 cup (50 g) of sugar
0.5 tsp of salt
1 egg, lightly beaten
2 tbsp (30 ml) of vegetable oil
2.5 - 3 cups (313-475 g) of all-purpose flour or bread flour

Coconut sauce

0.5 can (200 ml) of canned or fresh coconut milk
0.5 can (200 ml) of water
0.5 cup (100 g) of sugar

How to prepare

In a large bowl, combine the yeast and water. Let it sit for 10 minutes.
Add all the remaining ingredients and mix until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for 10 to 20 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it, and let it double in volume. (Optional: Punch down the dough and let it double in volume again)
Punch down the dough and turn it out onto a lightly floured surface.
Shape the dough into buns and place them in an ungreased baking tin.
Cover the buns and let them rise until almost doubled in size.
While the buns are rising, preheat your oven to 190°C/375°F and prepare the coconut sauce.

Coconut sauce

In a bowl, thoroughly combine all the ingredients.
Once the buns have doubled in size, pour the coconut sauce over them.
Bake the buns for 25-30 minutes, or until they turn golden brown and the sauce starts bubbling up around the edges.
Allow the buns to cool for at least half an hour before cutting into them.
This will give the buns time to set up and the sauce a chance to slightly thicken.

Variations

Add raisins or chopped nuts to the dough for extra texture and flavor.
Use brown sugar instead of white sugar for a richer taste.
Drizzle caramel sauce over the buns for a decadent twist.

Notes

Recipe can be doubled.
Buns can be frozen in baking pans immediately after shaping and then baked the following day. After you take it out of the freezer, just leave it to double in size (will take 2-3 hours to defreeze and then rise), pour on your sauce, then bake.
Keep leftovers (ha! what leftovers?) in the refrigerator.Usually served upside down (sauce-side up) with generous helpings of sauce, but I like to eat them right side up, so I can grab the dry part with my hands, eat off the coconut-soaked part, and then redip the drier bread in the sauce as I work my way up the bun.

Cooking Tips & Tricks

Make sure to knead the dough thoroughly to develop the gluten and create a soft, elastic texture.

- Allow the dough to rise in a warm, draft-free place to ensure it doubles in volume.

- Be generous with the coconut sauce, as it adds moisture and flavor to the buns.

- Let the buns cool before cutting into them to allow the sauce to thicken and set.

Serving Suggestions

Panipopo is best served warm, straight out of the oven. Enjoy it with a cup of hot tea or coffee for a delightful treat.

Cooking Techniques

Kneading the dough thoroughly is key to developing the gluten and creating a soft, elastic texture.

- Allowing the buns to rise in a warm, draft-free place ensures they double in volume and become light and fluffy.

Ingredient Substitutions

You can use instant yeast instead of active dry yeast for a quicker rise.

- Substitute olive oil for vegetable oil for a slightly different flavor profile.

Make Ahead Tips

You can prepare the dough and coconut sauce ahead of time and refrigerate them separately. When ready to bake, simply assemble the buns, pour the sauce over them, and bake as directed.

Presentation Ideas

Serve Panipopo on a platter lined with banana leaves for an authentic touch. Garnish with toasted coconut flakes or fresh fruit for a pop of color.

Pairing Recommendations

Panipopo pairs well with tropical fruits such as mango, pineapple, or papaya. Enjoy it with a refreshing fruit smoothie or coconut water for a complete island-inspired meal.

Storage and Reheating Instructions

Store leftover Panipopo in an airtight container at room temperature for up to 2 days. To reheat, place the buns in a preheated oven at 180°C/350°F for 5-10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of Panipopo contains approximately 250 calories.

Carbohydrates

Each serving of Panipopo contains approximately 40 grams of carbohydrates.

Fats

Each serving of Panipopo contains approximately 10 grams of fats.

Proteins

Each serving of Panipopo contains approximately 5 grams of proteins.

Vitamins and minerals

Panipopo is a good source of iron, calcium, and vitamin C.

Alergens

Panipopo contains gluten and coconut, which may be allergens for some individuals.

Summary

Panipopo is a delicious treat that is relatively high in carbohydrates and fats, but also provides essential nutrients such as iron and calcium.

Summary

Panipopo is a delightful Samoan sweet bread dish that is perfect for any occasion. With its soft, fluffy texture and sweet, creamy coconut sauce, it is sure to be a crowd-pleaser. Enjoy this tropical treat with your loved ones and savor the flavors of the Pacific Islands.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a hot summer day and I had just finished helping my neighbor pick mangoes from her tree. As a token of her appreciation, she handed me a piece of warm, coconut bread smothered in a rich, sweet coconut sauce. The flavors exploded in my mouth, sending my taste buds into a frenzy of delight. I had never tasted anything like it before.

I begged my neighbor for the recipe, but she just laughed and said it was a family secret passed down from generation to generation. Determined to unravel the mystery behind this delectable dish, I set out on a quest to learn how to make it myself.

I started by asking around the neighborhood, hoping to find someone who knew the recipe. After weeks of searching, I finally stumbled upon a kind old woman who claimed to have the secret to making the best coconut bread with coconut sauce, also known as Panipopo. She invited me into her kitchen and began to teach me the intricacies of the recipe.

The first step was to make the coconut bread dough. We mixed together flour, sugar, yeast, and coconut milk until a smooth, elastic dough formed. After letting it rise, we shaped the dough into small balls and placed them in a baking dish to proof.

While the bread was baking, we moved on to the coconut sauce. In a saucepan, we combined coconut milk, sugar, and a pinch of salt, and slowly cooked it until it thickened into a rich, creamy sauce. The smell of coconut wafted through the air, making my mouth water in anticipation.

Once the bread was done baking, we poured the coconut sauce over the warm, golden-brown rolls, allowing it to soak into every crevice. The aroma that filled the kitchen was intoxicating, and I couldn't wait to sink my teeth into a piece of Panipopo.

As I took my first bite, I was transported to a tropical paradise. The soft, pillowy bread soaked up the sweet coconut sauce, creating a melt-in-your-mouth experience unlike anything I had ever tasted. It was pure bliss.

I thanked the old woman profusely for teaching me the recipe and vowed to cherish it forever. From that day on, Panipopo became a staple in my kitchen, a reminder of the kindness and generosity of my neighbor and the old woman who had shared their secrets with me.

Over the years, I have made Panipopo for countless family gatherings, potlucks, and special occasions. Each time I serve it, I am reminded of the journey I took to learn the recipe and the joy it brings to those who taste it.

Now, as I pass on the recipe to you, my dear grandchild, I hope that you will continue the tradition of making Panipopo and share it with your loved ones. May it bring you as much happiness and fulfillment as it has brought me.

And remember, the secret ingredient in any recipe is love. Cook with your heart, and your dishes will always turn out delicious. Enjoy every bite of this decadent Panipopo, and savor the memories it creates for years to come.