Fiji Lolo Buns - Coconut Cream Buns - Panipopo

By -



Ingredients:
  • 4 cups bread flour 
  • 2 1/2 tsp active dry yeast
  • 1/4 cup sugar
  • 1 egg, beaten
  • 4 Tbsp butter, melted
  • 1 1/2 cups milk, lukewarm
  • 2 cups coconut milk 

Method:
  • Combine flour, yeast and sugar in a big mixing bowl.
  • Mix milk, melted butter, and beaten egg in separate bowl. 
  • Pour wet mix into the flour mix and form into a soft dough.
  • Knead dough by hand for approximately 10 minutes or in a stand mix for 5-7 minutes. 
  • Place in a greased (buttered) bowl making sure to brush some butter on top of the dough. 
  • Cover and let rise for 1 hour or until double in size.
  • Turn out and knock down all air bubbles. Divide into 12 equal pieces and shape each into a smooth bun shape.
  • Place in greased baking pan and set aside to rise again for 30 minutes until doubled in size.
  • Preheat oven to 350°F or 175°C .
  • Once dough has risen, pour the coconut milk all over the buns making sure you pour some on each bun.
  • Bake for 20-25 mins or until golden brown.
  • Remove from oven and eat while still warm with some good quality butter or with some maple syrup (weird but soooo delicious!) 





Popular posts from this blog

Bhajia Fiji Style | How to Make Bhajia | Spinach Pakora | Crispy Fritters

By -
Image
On a cold day, nothing beats a plate of hot bhajias with some cha (tea). Growing up, we had these as after school snacks from the ("gadi la") cart vendor, smothered in tamarind sauce. It was such a delightful treats, one that I clearly didn't start appreciating until moving away from Fiji. Even today, whenever I bite into these bhajias, I always remember those fond memories of my primary school days. Ahhh.. the "gadi la admi" (cart vendor guy) made childhood lovely! Ingredients: 1 cup gram flour/chickpea flour/besan 1 cup all-purpose flour  1 teaspoon baking powder  1/4 teaspoon turmeric  1/2 teaspoon carmon seeds (ajwain) 1/2 teaspoon cumin seeds (jeera) 1 cup finely sliced onions 2 cups chopped spinach (measured after its cut) 1/4 cup finely chopped cilantro  4-5 cloves of garlic, crushed  chili pepper to taste  1 teaspoon salt  water (enough to make a dropping batter consistency) neutral-flavored oil for frying (I used canola) Method: Heat oil in a ...
Read more

Yellow Barfi Fiji Style | How to Make Fiji Style Yellow Barfi | Melt in your mouth barfi

By -
Image
If there is only one barfi recipe that you need for Diwali, then this is it! I've worked on getting this recipe just right for a while now and after much hard work and determination, I have come up with a barfi that is amazingly delicious! If you've ever had yellow barfi from a certain vendor in Fiji that is famous for its sweets, then you know how incredibly delicious and decadent it is. This recipe is close to, if not just like it! I am so proud of this recipe and I really hope you give it a try! I am sure you will not be disappointed!  Ingredients: Makes 12-15 pieces  2 cups full fat milk powder  3 tablespoons ghee  3 tablespoons heavy whipping cream/double cream drop of yellow food coloring  Sprinkles for decorating (optional)       For syrup 1 cup sugar  1/2 cup water  Method: In a mixing bowl, add milk powder, and the ghee in 2-3 increments. Mix well by rubbing in between your palms after each addition.  Add 1 drop of yel...
Read more

Vakalolo | Fiji Style Steamed Coconut & Cassava Dessert

By -
Image
Vakalolo, a family favorite, is a soft and sticky cake/pudding that is steamed in banana leaves. The banana leaves impart a flavor that elevates the dish to another level. This simple, yet tasty, dessert/snack is an islander favorite. Vakalolo is easy to just throw together and steam for an afternoon snack with a cup of tea. The ingredients are so easy to find on the island! In fact, you can probably find it in the gardens of many "koros" [Fijian communities] and home gardens. I prefer to use fresh cassava and coconut; however, grated coconut and cassava are both readily available in most Asian and Indian stores and they are just as good. Banana leaves are available at most Asian markets here in Northern California and even the refrigerated ones will suffice. However, if you're living outside of Fiji and can't find banana leaves, you can use foil in its place. It works well, but the dish does leave something "missing."  This is what you'll n...
Read more