Spasifik Issue No.15 July/Aug 2006

Pagi Popo (Coconut Buns)

Dough:

1 kg flour

10 gms fresh yest or 15 gms dry yeast

4 Tablespoons white sugar

4 & 1/2 cups luke warm water

Method:

In a large bowl, mix th sugar, water and yeast together.  Leave for 5 minutes to activate the yeast.  Add flour to the wet mix and using your hands, work the dough until it forms a ball.  Continut kneading for a furhter 5 minutes.  Cover with a damp towel and leave in a warm place for 1 & 1/2 hours to let the dough rise.

Sauce:

1 can of high quality coconut cream

800 ml water

3 Teaspoon corn flour

3 Tablespoon white sugar

Mehtod:

Mix all the ingredients together in a bowl and refrigerate.

Glaze:

1/4 cup of water

2 Tablespoon sugar

Method:

Mix togeher in a cup

To Assemble:

  • Preheat oven to 180°C
  • Roll out the dough on a floured surface until it is 1cm thick, try and keep it in a rectangular shape
  • Using a pastry brush, brush the dough with half of the glaze
  • Roll the dough up to form into a cylindrical shape
  • Slice into 10 portions and place into a tray and leave for 10 minutes to rise
  • Pour in half of the sauce mix
  • Bake for 15 minutes
  • Turn the pan around, add the rest of the sauce mix and bake for a further 10 minutes
  • When cooked, remove from oven and brush the top of the buns with the rest of the glaze
  • Serve with your favourite coffee