Pani Popo Recipe
Servings: 12 buns
Calories: 306kcal
These pani popo are fluffy with a sweet coconut milk sauce! They're super delicious and easy to make!
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Ingredients
Bread
- ¼ cup lukewarm water (about 100°F/38°C)
- 2¼ teaspoons active dry yeast
- 3½ cups all-purpose flour
- 1¼ teaspoons fine salt
- ¼ cup granulated sugar
- ¼ cup coconut oil, melted
- 6.75 fl oz canned coconut milk
Sweet coconut sauce
- 6.75 fl oz canned coconut milk
- ½ cup granulated sugar
Instructions
- In a bowl, combine lukewarm water, sugar, yeast, and set aside for about 5 minutes until the mixture is frothy.
- In a large bowl, combine all-purpose flour and salt. Add coconut milk, melted coconut oil, and the yeast mixture. Mix the ingredients together until it comes together, and take it out onto a clean surface.
- Knead the dough for about 5 minutes until it forms a smooth ball. Put the dough in a large bowl greased with coconut oil, cover, and let it rise about an hour until it's doubled in size.
- Gently deflate the dough in the bowl and take it out onto your work surface. Separate the dough into 12 equal balls. Place the balls in a 9x13 inch pan greased with coconut oil, cover, and let it rise again for about 45 minutes.
- While the buns are rising, make the sweet coconut sauce. In a small bowl, combine coconut milk and sugar. Set aside.
- Preheat the oven to 350°F/180°C.
- Pour about ⅔ of the sweet coconut sauce over the buns and bake for about 30 minutes.
- Once the buns come out of the oven, pour the rest of the coconut milk mixture over the top.
Notes
Storing: Allow the bread to cool completely and place it in an airtight container. Store them somewhere dark and cool like your pantry or in your fridge for 2 to 3 days.
Freezing: Wrap each bun individually with aluminum foil and place them in a freezer bag. Thaw them in the fridge and reheat them in the oven for a few minutes until warm and fluffy.
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Nutrition
Serving: 1bun | Calories: 306kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Sodium: 253mg | Sugar: 14g