Entree: American Samoa – Northern Culinary Region – Pani Popo (Soft yeast rolls baked and soaked in a sweet coconut milk sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 40 min

Additional 1 hr 30 min

Total 2 hrs 40 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1/4 cup (50 g) granulated sugar (dough)
- 1 tsp (5 g) salt
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 3/4 cup (180 ml) warm water (about 105–115°F/40–46°C)
- 1/2 cup (120 ml) warm coconut milk or whole milk
- 1 large egg
- 2 tbsp (30 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil (for bowl)
- 2 cups (480 ml) full-fat coconut milk (sauce)
- 3/4 cup (150 g) brown sugar (sauce)
- 1/4 cup (60 ml) water (sauce)
- 1 tsp (5 ml) vanilla extract (sauce)
- 2 tbsp (30 g) unsalted butter (to dot before serving)

Instructions

1. In a small bowl, dissolve the active dry yeast and 1 tsp of the granulated sugar in the warm water; let sit 5–10 minutes until foamy.
2. In a large mixing bowl combine 3 cups (360 g) flour, remaining 3 tbsp (45 g) sugar, and salt. Make a well in the center and add the foamy yeast mixture, warm coconut milk, egg, and 2 tbsp (30 g) melted butter. Mix until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic, adding up to 2 tbsp (15 g) extra flour if needed. Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 1–1½ hours.
4. Punch down the dough and divide into 8 equal pieces. Shape each into a smooth ball and place them evenly in a buttered 9x13-inch (23x33 cm) baking dish.
5. For the coconut sauce, combine 2 cups (480 ml) coconut milk, 3/4 cup (150 g) brown sugar, 1/4 cup (60 ml) water, and vanilla in a small saucepan. Warm gently, stirring until sugar dissolves; do not boil. Remove from heat.
6. Preheat oven to 350°F (175°C). Pour the warm coconut sauce evenly over the unbaked rolls so the liquid reaches about halfway up the sides of the rolls.
7. Cover the baking dish tightly with foil and bake covered for 25–30 minutes. Remove foil and bake an additional 8–12 minutes until tops are lightly golden and the sauce is bubbly.
8. Remove from oven and dot the tops with the remaining 2 tbsp (30 g) butter. Let the pani popo rest 10–15 minutes so rolls absorb sauce. Serve warm, spooning extra coconut sauce over each portion.