Monday, August 11, 2014

Panipopo

I have been wanting to make these (imagine a beautiful picture right here of a pan of lightly golden brown rolls glistening with white glaze--kids gobbled them up before I had a chance to take pics) delicious Samoan Coconut rolls for a long time but have been putting it off because I thought it would be difficult. Boy was I wrong! So simple and so delicious. 

I used the recipe "Panipopo from the PCC Favorite Cookbook" from the Hawaii Mission Settlement Recipes Cookbook purchased at the Polynesian Cultural Center. The recipe was good but it didn't have exact measurements on a couple things and I thought it needed some salt (there was no salt in the recipe) and some more sauce. It may be heresy to say but here is my "improved" Panipopo recipe.

Dani's Panipopo

In bowl of Bosch (or KitchenAid) thoroughly combine:
4 cups warm water
3 T yeast
3 cups flour
2 cups sugar

Add:
2 tsp oil
1 1/2 tsp salt
6 more cups of flour, 1 cup at a time.

Knead dough until elastic (may be a little sticky). Let rise in warm place to double. Divide dough into 15 pieces and shape into orange size dough balls. Arrange in a lightly greased large foil pan (the large ones you can buy at Costco that go inside a chafing dish). Rise again.

Combine 2 cans of coconut milk and 1 cup sugar. Pour half of the mixture over the dough balls in the pan. Bake at 350 degrees for 25 minutes or until light golden brown. Immediately after removing from oven pour the rest of the coconut milk mixture over the rolls. Allow to sit 15-20 minutes and serve warm.

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