Samoan panipopo
Twelve soft yeast rolls baked with a sweet coconut-milk sauce.
Samoan panipopo pairs yeasted rolls with a sweet coconut sauce poured over them before baking. This version makes 12 rolls and uses an enriched dough with egg and butter.
Method
- 01
Make the dough
Mix the flour, dough sugar, and yeast. Add the lukewarm water, eggs, butter, dough salt, and vanilla extract. Gradually work in the remaining flour from the measured amount and knead by hand or with a mixer for 5–7 minutes, until soft and elastic.
7 min - 02
Let the dough rise
Transfer the dough to a lightly greased bowl, cover it, and let it rise at room temperature for about 1 hour. Allow more time if needed; it should nearly double in size.
60 min - 03
Shape the rolls
Gently deflate the dough and divide it into 12 portions. Shape each portion into a ball and place them spaced apart in a 23 × 33 cm baking pan.
- 04
Let the rolls rise
Cover the pan and let the rolls rise for 45–60 minutes, until visibly puffy. About halfway through this rise, preheat the oven to 177 °C.
45 min - 05
Make the coconut sauce
During the final 20 minutes of the rise, combine the coconut milk, sauce sugar, cornstarch, and sauce salt in a saucepan. Cook over medium-high heat, stirring constantly, for 5–7 minutes, until slightly thickened.
7 min - 06
Top and bake
Pour about three-quarters of the warm sauce over the risen rolls. Bake at 177 °C for 18–25 minutes. After removing them from the oven, pour the remaining sauce over the rolls while they are still warm.
25 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.