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

Ingredients

24 pieces

Hint:


The original recipe with guaranteed success is for 24 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Yeast dough

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

Sauce

80g sugar
3dl coconut milk
1 lime, use only the juice
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Utensils

One ovenproof dish (holding approx. 2 l), greased.

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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