Sol3 Mio’s Pani Papo

Coconut milk Cornflour Eggs Flour Sugar Yeast

Medium

30 mins prep time, 35 mins cook time

Ingredients

Buns:

2 tablespoons warm water

2 teaspoons yeast

4 cups flour, plus extra for kneading and rolling

2 tablespoons sugar

1 teaspoon salt

1 egg

1 1⁄2 cups water or coconut milk or a mixture of both

Pani popo sauce (coconut sauce):

400ml can coconut cream or 2 cups fresh coconut mixed with water to taste

sugar, to taste

2 tablespoons cornflour

For the buns, place the warm water in a cup and sprinkle over the yeast. Set aside for 10 minutes until frothy.
Place the flour in a bowl, make a well in the centre and add the sugar, salt, egg, water or coconut milk and yeast mixture. Mix well then tip onto a clean, floured work surface and knead for about 10 minutes to form a smooth, soft dough. Place back in the bowl, cover with a clean teatowel and set aside in a warm place for about 1 hour, or until it doubles in size.
Grease a deep oven tray. Punch the dough down and turn onto a floured work surface. Roll it out into a rectangle then roll up the rectangle and cut into slices. Arrange the slices on the prepared oven tray, with space in between each. Cover and set aside to double in size again.
Meanwhile, preheat the oven to 190°C. For the pani popo sauce, mix everything together.
When the slices have doubled in size, pour the sauce evenly over. Bake in the preheated oven for 25-30 minutes until the buns are golden brown and the sauce is bubbling.