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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.
One ovenproof dish (holding approx. 2 l), greased.
How it's done
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.
Divide the dough into approx. 24 equal pieces, shape into balls, place in the sauce, leave to absorb for approx. 15 mins.
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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