Pani Popo


Total time: 3hr 15m
Preparation Time: 30m

Servings
For 24 piece


Nutritional Information

Contains 116 Kcal, 2g Protein, 15g Carbohydrates, 5g Fat


Ingredients

  • Yeast dough
  • 300 g white flour
  • 0.5 tsp salt
  • 3 tbsp sugar
  • 40 g coconut oil
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 1.5 dl coconut milk
  • 1 eggs
  • Sauce
  • 3 dl coconut milk
  • 80 g sugar
  • 1 lime, use only the juice
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased.

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Instructions

  • Yeast dough

    Mix the flour, salt, sugar and yeast in a bowl. Add the oil, coconut milk and egg, beat with a risotto spoon until the dough is elastic and smooth, cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
  • Sauce

    Pour the sugar, coconut milk and lime juice into a wide-bottomed pan, bring to the boil without stirring. Pour half of the sauce into the prepared dish.
  • To shape

    Divide the dough into approx. 24 equal pieces, shape into balls, place in the sauce, leave to absorb for approx. 15 mins.
  • To bake

    Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Pour the remaining sauce over the Pani Popo, bake for a further 15 mins. Remove from the oven, allow to cool slightly and serve warm.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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