10/9/09

Pani Popo

The other night we had a Relief Society Luau. I was very sad that I didn't get to go, but I had signed up to make rolls. So, I decided to make Pani Popo. This isn't actually a Hawaiian recipe, it's Samoan. But I first had it while living in Hawaii and it's rolls cooked in a coconut cream sauce, so I thought it would be perfect for a luau. These are delicious! You have to try them, unless you're going to Samoa, then you can just have them there. :) Let's get cookin'.


The ingredients are: Flour, Yeast, Milk, Butter/Shortening, Sugar, Salt, & Coconut Milk

First mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk;sugar; shortening, margarine, or butter; and salt til warm and the shortening/butter almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderatlystiff dough that is smooth and easy to pull - 6-8 minutes. Put some Crisco shortening on your hands. This will add moisture toyour rolls and make it easier to handle (I didn't do this). Shape in a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise until doubled about 1 hour. Punch dough down.
Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milkmixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the ovenfor 20 minutes or until bread tests done.



And here they are! Don't they look delicious? Well, they are. You can't really see the coconut cream on the bottom, but believe me, it's there. So, now you have the recipe. Now go make them! Enjoy.


Pani Po Po
from Samoa Chat Kitchen http://www.samoa.as/recipe9.htm
5 3/4 to 6 1/4 cups all-purpose flour
1 package yeast
2 1/4 cups milk
2 tablespoons milk
1 tablespoon sugar
1 tablespoon shortening, margarine, or butter
1 teaspoon salt

First mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk, sugar, shortening, margarine, or butter; and salt til warm and the shortening/butter almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderatly stiff dough that is smooth and easy to pull - 6-8 minutes. Put some Crisco shortening on your hands. This will add moisture to your rolls and make it easier to handle (I didn't do this). Shape the dough into a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise until doubled about 1 hour. Punch dough down.
Roll 18 balls and cover for 10 minutes while you make the following milk mixture. (I rolled the dough into balls and then let them rise in the coconut mixture. I let them rise longer than 10 minutes, maybe 20 minutes.)
Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milkmixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the oven for 20 minutes or until bread tests done.

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