Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
Sauce
How it's done
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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