Panipopo Recipe

 Ok, so I was a bit slow on posting pics up on the Samoan Panipopo buns, so yummy! This is real comfort food at it's best so beware! Only to be consumed on treat days!

Samoan Panipopo.

Al-righty, I'm going to give you a very brief outline of the recipe, I don't think there is anyone that dumb out there that couldn't possibly fathom this simple recipe.
Especially the way I'm going to present it to you but in case there happens to be some person who has a rather small cerebral capacity to absorb the following info. then I shall post a "proper" recipe up.


It's just that as the famed Nigella Lawson once said "My skill lies not in cooking but in eating!" - here, here!!


Ok, firstly get some yeast, packet or fresh, doesn't matter, (lets not split hairs here) remember it ain't rocket science it's cooking, we're not Heston Blumenthaal's here though we aim one day in the (very distant maybe?) future to hopefully cook like him.

Knead dough until elastic.

I'm quite serious about that last remark, I believe that anybody can do anything - it is not human phenomena it is just hard work, dedication & most importantly passion. So let's start with simple recipes & than grow them up a little as skills grow & time goes by.


So where was I? Ah, yeah, the yeast, so you activate the yeast with a little warm water & some sugar (if using granulated for each packet approx 1 cup warm water to 2 tablespoons of ordinary sugar). Leave this to bubble & froth, should take about 5-10 mins.


Once mixture is frothed & bubbly, add 1 medium egg & approx. 2-3 tablespoons of vegetable oil around 2-3 standard cups of plain flour (some people use self raising but then you run the risk of having over rising them & although taste the same it may not 'look' the same). 
You want to add enough flour to make a sticky paste once this happens start adding flour very carefully so as to end up with a nice smooth elastic dough. 


When you get a dough that has an elastic & smooth texture this is when you start kneading. I'd say to give it a good heave ho for around 10 mins or so.
Once that's done, cover with cling film that has been lightly sprayed with oil (so dough doesnt stick to cling film when it starts to rise). Leave it in a warm area to rise for about 45 mins or so. During this time, your dough would have expanded in double the volume so remove cling film & punch down. (yes, I said punch dammit!! Channel the inner warrior in you, after all these are Samoan buns so be fierce).

Leave dough to rise after 10 min knead.

Next, knead dough again for about 5 mins or so & than pinch of even portions (enough to form a bun - if you know what a bun is than you be the judge about how big you want them, basically use your noodle, I ain't a primary school teacher!) 
Make up as many buns as you can & than arrange them in a dish, make sure you give each bun enough space to expand again, in other words don't put them together, they are not neighbourly!


Now, make the coconut sauce, take 1-2 tins of coconut milk - I use cream because I love going to the gym & slogging it out for a week - NOT! but um...that is pretty much how this story ends, after consuming.

Panipopo immersed in the coconut sauce.

It is heavy food, I do have a recipe using wholemeal flour & lite coconut milk watered down with more water using agave nectar (and all fobs of the world will revolt after hearing such sacrilege but wait! hear me out...our food is heavy, like f****king heavy & a lot of ppl out there are health conscious & mindful of what they put in there bodies).


I am open house, when it comes to food, sometimes nothing beats the real thing other times I say f**k it!!! Go all out or go home! However, I have devised some healthier versions that still taste just as good, not exactly better than the real mccoy but healthy-ish.


Ok, so rewind to the coconut cream or milk if you prefer, some ppl like to add some water, so volume is half water & half cream. 


I like to go all out & just use the cream or milk, perhaps try mixing 1 tin of cream & 1 tin of milk. 
After stirring approx. 1/2 cup of sugar per tin, basically you're sweetening to taste. Pour this mixture over buns, preferably before they rise, don't worry it won't stop the science of yeast.


That s**t will still rise, trust me! Once risen & doubled in volume put in oven on moderate temperature & bake until golden brown on top. Serve hot (or even cold) here's my take though...


Halfway through cooking process pour some more coconut sauce over the top, as I find that other recipes only submit enough sauce to tease & so what happens is that the buns tend to dry out on top & the bottom never has enough sauce. So, in order to prevent this I advise you to drown your buns, there is no teasing in my kitchen! 'You either put out or get out!'

Voila! You may not be able to see much of the coconut sauce as it's underneath & has been absorbed by the buns themselves. However, a hot cup of tea served with a couple of these & you'll be at the gym for the rest of the week working them off! Bon Appetite!

Drenching & drowning will keep the bottom full of sauce to mop up with the buns & also keep the top moist. Make a cup of lemon tea, using fresh lemon leaves, wash & than bruise, alternatively you can use lemongrass. Steep the bruised leaves in some hot boiling water that have your fav. tea leaves. Serve with tea.

Eat it & weep!