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The Polynesian nation of Samoa consists of two large, inhabited islands and two smaller uninhabited islands, with several even smaller uninhabited islands in the South Pacific Ocean. Samoan Cuisine is based around locally produced fruits, vegetables, meat, and fish. The National Samoan Dessert is called Pani Popo. It is a sweet bread roll baked in a sweet coconut cream sauce. Often served in the evening with Samoan hot cocoa! (Makes 1 dozen rolls)
Ingredients
1 envelop or 2-1/4 tsp active dry yeast
3 Tbsp warm water
1 cup coconut milk
4 Tbsp butter
1 large egg
1/4 cup powdered milk
1/2 cup sugar
1/2 tsp salt
3-1/2 cups all-purpose flour
2 to 3 Tbsp (30 to 45 ml) raw sugar for garnish (optional)
Coconut Sauce for Pani Popo
1 cup coconut milk
1/2 cup sugar
1 cup water
To make the bread:
Pour the warm water into a large mixing bowl and sprinkle the yeast over it. Let the mixture sit for 5 to 10 minutes, or until the yeast is dissolved and the mixture is frothy.
Combine the coconut milk, butter sugar, and salt in a medium microwave-safe bowl, mixing them together lightly with a whisk. Place the coconut milk mixture in the microwave and heat it at full power for 1 minute. Stir well, until melted.
Allow the coconut milk mixture to cool so the egg doesn’t scramble. Add the egg and powdered milk to the coconut milk mixture and whisk lightly to combine evenly.
Add the coconut milk mixture into the bowl containing the yeast mixture. Mix with an electric mixer at medium speed for 2 minutes.
Sprinkle the flour into the liquid ingredients. Continue mixing the dough on medium speed for another 2 minutes, or until all of the ingredients have combined evenly into a dough.
Empty the dough out of the bowl and onto a clean, lightly floured surface. Knead the dough for 8 to 12 minutes, or until the dough becomes smooth and elastic.
Place the dough in a lightly greased bowl. Cover it with a clean dish towel and let it rise in a warm spot for 1 to 2 hours, or until doubled in size.
After the dough has doubled in size, use your fist to lightly punch it back down.
Break the dough into 12 evenly sized pieces. Roll these pieces into balls.
Place the dough balls in a lightly greased 12-inch round baking pan.
Loosely cover the unbaked rolls with the same dish towel and place them back in a warm location. Let them rise for 30 minutes, or until they have nearly doubled in size.
To make the sauce:
Before you measure out the coconut milk, give the can or container a thorough stir.
In a medium bowl, combine the coconut milk, water, and sugar. Whisk together until smooth and evenly combined.Preheat the oven to 350 degrees Fahrenheit
Evenly pour the coconut sauce over the unbaked rolls, making sure that each roll is thoroughly drenched.
If desired, lightly sprinkle a little raw sugar over the tops of the buns.
Place the rolls in your preheated oven and cook until the crust is a deep golden brown 20-30 minutes.
Serve them while they are still warm and fresh.
Recipe adapted from samoafood.com