👨‍🍳 조리법

1. 1

   In a small bowl, combine lukewarm water, 1/4 cup sugar, and yeast. Let sit for 5-10 minutes until frothy.

2. 2

   In a large bowl, whisk together flour and salt. Add 1/2 cup of coconut milk (reserve the rest for the sauce), melted coconut oil, the beaten egg, vanilla extract (if using), and the activated yeast mixture. Mix until a soft dough forms.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

4. 4

   Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

5. 5

   Grease a 9x13 inch baking pan. Punch down the dough, divide it into 12 equal pieces, and shape each piece into a ball. Place the balls in the prepared pan, cover, and let rise for another 30-45 minutes.

6. 6

   While the buns are rising, prepare the coconut sauce: In a small saucepan, combine the remaining coconut milk and 1/2 cup sugar. Heat gently, stirring until the sugar is dissolved. Do not boil.

7. 7

   Preheat oven to 375°F (190°C). Pour about two-thirds of the coconut sauce evenly over the risen buns.

8. 8

   Bake for 20-25 minutes, or until golden brown and the sauce is bubbling. Remove from oven and immediately pour the remaining coconut sauce over the hot buns.

9. 9

   Let the pani popo cool in the pan for at least 30 minutes before serving to allow the sauce to thicken slightly.