Friday, February 22, 2008
Pani Popo (Buns with Coconut milk sauce)
I had a request for this recipe from a fellow LDS blogger Alice @ I'm So Funny. This is the easy version that tastes just as good as the version with buns made from scratch. Hope you try it out, they are soooooo good!
Recipe #1 Pani Popo
* 1 Bag Frozen Dinner Rolls
* 1 Can Coconut Milk
* 1 Can of Water
* 1 Cup Sugar
* 2 Tablespoons Cornstarch
Follow directions for frozen dinner rolls. Let rolls rise in a 13" X 9" cake pan. In a quart sauce pan, mix coconut milk, water and sugar. In a small bowl, mix corn starch and a few tablespoons of cold water till all clumps are gone. Bring the coconut sauce to a boil then add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat. Bake rolls. After 10 minutes take out rolls and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Put the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown. Remove pan and allow a few minuites to cool. Serve warm.
Left over sauce can be used to smother rolls when served individually or for a second pan of Pani Popo
Substitutes: You can use any dinner roll recipe instead of the bag of frozen rolls. However, if you have never made bread before, you'll find the frozen rolls are very easy in comparison.
Source: Lily Dayton
PANI POPO (COCONUT BUNS)
9 cups flour, divided use
3 3/4 teaspoons active dry yeast
3 1/2 cups milk
1/4 cup butter
1/3 cup sugar
2 1/4 teaspoons salt
You'll need two 8 1/2-inch-by-11-inch baking pans for this recipe.
Set aside 3 cups of flour. Mix 6 cups flour and yeast. Heat milk, butter, sugar and salt until warm and butter is just melting (about 120 degrees). Add this to the flour and yeast mixture. Mix for 30 seconds on low speed; then mix for 3 minutes on high speed.
With wooden spoon, add the rest of the flour; knead for 6 to 8 minutes. Place dough in a large greased bowl; flip once to grease both sides of dough. Cover and let rise in a warm place for 1 hour.
While dough is rising, prepare coconut sauce:
4 cans (14 ounces) coconut cream
2 cups sugar
Mix well in bowl with whisk. Set aside.
Make a fist and punch down middle of dough to collapse dough.
Divide dough into 2 parts; let rest on lightly floured surface for 10 minutes. Roll out into a rectangle about 16 inches by 9 inches. Brush top of dough lightly with coconut sauce.
Roll dough tightly into a long roll. Cut into 9 pieces. Place in baking pan. Repeat with second half of dough. Cover and let rise another 30 minutes. Pour 3 cups of coconut cream over each pan. Bake at 375 degrees for 50 minutes or until golden brown. Makes 18 buns.