Foodie

Wednesday, May 18, 2011

Pani Popo

What caught my eye the first thing in the morning on Mother's Day was Pani Popo posted by King Arthur Flour.com Blog.  It was Mother's Day and I thought this dish was named after me - POPO.  POPO in cantonese is the name given to you when you have grand children from your daughter, meaning the maternal grandmother.  The paternal grandmother in cantonese is MAH MAH - not mama who is mother.  The chinese have specific names to address everyone in the family.  If i mention that i am The POPO, asian friends need not asked further, they know that these children are my daughter's.

For a moment, i was proud that a bread is named after 'The POPO' and felt like a 'nut' when i found that it was Samoan Coconut bun.  The recipe was easy as i used my usual sweet bread recipe and all i needed was to mix the sauce together.  They turned out deliciously sweet and delectable and the Mothers who ate them loved them.(i made them for The Mothers who came for our Sunday Cooking on Mother's Day)



Ingredients:

For the Bread:

1 egg and enough water to make 1 cup(250 ml).
2 tbsp sugar
1 tsp salt
2 tbsp milk powder
2 tbsp oil
3 cups unbleached all-purpose flour/ bread flour
1 1/4 tsp instant yeast

For the Sauce:

1 can 400 ml coconut cream
1/2 cup sugar
2 tsp cornstarch
A pinch of salt















Method:

For the bread

Put all the ingredients for the bread into the bread machine bowl accordingly, starting with the liquid and ending with the instant yeast.  Select the 'dough' function and start. 

When the dough function has completed, dough is ready.

Divide dough into 18 portions.









Bake in preheated oven 375 F for 15 minutes until golden brown



10 comments:

Anonymous said...

This very interesting that the sauce does not burn with the high fat content in the coconut cream. I love the coconut buns sold by the bread vendor in Malaysia full of fragrant gated coconut. I could use your bun recipe and do that right?

Rebecca said...

Hi Lily, 1st time see santan mixture poured into a tray of proved bun dough. Very interesting. Will try one day as I have no instant yeast at home and the tin santan has water added, so I will hunt and see if I can get 1tin in Pg. I'm not sure am I right as when I bought a tin in Paris-- Vietnam brand. I poured 1/3 tin out to cook without shaking it and the next dish when I added in the rest of the santan and found watery liquid came out. May be only 1/2 tin santan the rest was water.

lilyng said...

anonymous

yes, use the same dough recipe and make of filling of grated coconut and sugar. Cook the filling until sugar melts, then it is easier to handle.

lilyng said...

rebecca

when buying canned coconut milk/cream look at the 'saturated fat' content, the higher the number the more thick the santan will be, the rest is water.

Reese Darragh said...

Dear Aunt Lily,

That sounds really interesting and I am a big fan of coconut. Will have to try making that one of these days.

Reese

lena said...

this is really a surprise that the buns were soaked in the coconut milk when baking! sounds so tempting too!

Charlene said...

FYI Pani Popo is actually a samoan dish.

Joy said...

the bread looks wonderful.

ping said...

Hello. I don't know why I haven't bumped into your blog sooner. I love your recipes! And this one struck me as most interesting and I really have to try it out. I have a question tho ... doesn't the bottom of the buns get all soggy? This is so unusual, I just can't imagine what the results are. Btw, I'm a follower now :D

lilyng said...

ping

thanks for visiting my blog. i love your blog too.

The bottom of the buns were not soggy but coated with sauce.

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