Seta Rijkhoff’s Panipop (Sweet coconut buns)
A sticky treat, these buns are a must if you visit one of the markets.
|1 cup||Water, warm|
|1 packet||Active dried yeast|
|2 Tbsp||Vegetable oil|
|1||Egg, lightly beaten|
|2½ cups||Flour, up to 3 cups, all-purpose|
- Put the yeast and water into a large bowl, and leave for 10 minutes.
- Add the other ingredients and mix to form a soft dough.
- Turn the dough out onto a lightly floured surface and knead it for 10-20 minutes or until smooth and elastic.
- Place the dough in a lightly greased bowl and cover.
- When the dough has doubled in size, punch it down and turn out onto a lightly floured surface.
- Shape the buns by rolling the dough into even-sized balls.
- Alternatively, roll the dough out into a long rectangular shape then roll up the long end and cut into slices.
- Place the buns in an ungreased baking tin (33x23cm for 12 buns or 28x18cm for 8 buns).
- Cover and leave to rise in a warm place until the dough has almost doubled in size.
- While the buns are rising, preheat the oven to 190C.
- Make the sauce by combining the coconut milk, water and sugar, then stirring until the sugar dissolves.
- When the buns have doubled in size, pour the sauce over them, reserving a ¼ cup for later.
- Bake for 25-30 minutes or until the buns are golden brown and the sauce is bubbling up at the edges.
- As soon as the panipopo come out of the oven, brush on the reserved sauce as a glaze, then pour what’s left over the warm buns.
- Let them cool for at least 30 minutes before cutting.
- This allows time for the buns to firm up and the sauce to thicken slightly.