Pani Popo

Pani Popo

Total: 3 hr 15 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / piece: 116 kcal
, Fat: 5 g
, Carbohydrate: 15 g
, Protein: 2 g


24 pieces


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

Yeast dough

300 g white flour
½ tsp salt
3 tbsp sugar
½ cube yeast (approx. 20 g), crumbled
40 g coconut oil
1 ½ dl coconut milk
1 egg


80 g sugar
3 dl coconut milk
1 lime, use only the juice
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One ovenproof dish (holding approx. 2 l), greased.

How it's done

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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.


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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