Moist and slightly sweet with a subtle hint of coconut, what’s not to like about Pani Popo? You will love these Coconut Bread for breakfast, snack or dessert! If you love coconut flavored bread, also try my Coconut Buns with Milky Sweet Filling.
I personally love bread so much and I also love discovering new tastes and flavors. Pani Popo is one of my favorite bread from another culture and as you will see, I have good, good reasons.
So let me entice you by explaining why I love them so much. These coconut bread originated from an Island in the Southern part of the Pacific Ocean called Samoa.
Does Anyone Have A Recipe For Those Coconut Cream Buns Common At Asian Bakeries?
They are baked in glorious sweetened coconut milk. They come out so moist and soft with a slight teasing of tropical coconut flavor.
Make Bread Dough-Proof the yeast by combining it with warm water and a bit of sugar. Once the mixture is foamy, add in the rest of the dough ingredients (except the flour).
Stir everything with a wooden spoon. Next, gradually add 3 and 1/2 cups of flour and stir it in until it is incorporated. If the dough is still too wet, add a bit of flour from the reserved amount, and stir just until the dough gathers into a soft, shaggy mass in the center of the bowl.
Chinese Bakery Coconut Buns (椰絲包)
Knead the Dough- On a floured board, turn the dough over and knead it for 10-12 minutes. The dough should be smooth and elastic that it can stretch thinly when you do the windowpane test. New to kneading? Check out this guide on how to knead bread dough.
Rise, Shape the Coconut Bread and Second Rise– After kneading, shape dough into a ball and place it in a greased bowl. Cover and let rise for an hour or more, until doubled in size. Punch dough down and divide into 12 equal portions.
Shape each portion into a ball and arrange it in a lightly greased or parchment-lined 9 x 13 -inch baking pan. Let the rolls rise, and covered with a clean kitchen towel or plastic. Wrap for 40 minutes, until doubled in size.
Coconut Cream Cheese Pound Cake
Make the Coconut Liquid and Bake!- Preheat oven to 350 F. Brush the rolls with coconut milk. Stir in the sugar to the remaining coconut milk and pour this milk into the pan.
Pani Popo means coconut buns, which are sweet yeast bread baked in a coconut syrup resulting in soft bread rolls with gooey coconut glaze.
These Coconut Bread are sweet buns baked in glorious coconut milk and turn out as tasty, delicate and moist. You are going to pull out a piece one after another.
Chinese Coconut Cream Buns
Serving: 12 g | Calories: 304 kcal | Carbohydrates: 43 g | Protein: 6 g | Fat: 12 g | Saturated Fat: 9 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 2 g | Trans Fat: 0.2 g | Cholesterol: 28 mg | Sodium: 246 mg | Potassium: 160 mg | Fiber: 1 g | Sugar: 14 g | Vitamin A: 166 IU | Vitamin C: 1 mg | Calcium: 40 mg | Iron: 3 mg
Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.
She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.Super soft milk buns filled with whipped cream and coconut flakes are one of Chinese/Asian bakery classics. You will absolutely love this recipe. The recipe is also available using a sourdough starter.
Coconut Green Tea Cream Bun — The Sweet & Sour Baker
Going to a Chinese or pretty much any Asian bakery store makes me feel like a little kid at a candy store. I feel giddy and too excited! I love the creativity of all the savory and sweet buns and bread, cakes, and pastries I am surrounded with. It’s just amazing. This coconut cream bun is one of my favorites!
It is a delicious treat commonly found in Chinese bakeries or dim sum restaurants. It is basically a soft baked milk bun filled with lightly sweetened whipped cream and dusted with coconut flakes on top. The bun is typically shaped into hotdog buns with a slit in the middle for the whipped cream. Don’t be mistaken with these cocktail buns . Cocktail buns do not have cream and are usually filled with sweet coconut filling on the inside.
Stiff starter usually has 50% hydration or less and it has a consistency like a dough basically! (hence the name!). I do not maintain a stiff starter separately. I use my regular 100% hydration starter to build a stiff starter whenever I need it (that’s the beauty of it!). I love using a stiff starter in an enriched dough like this. The bread doesn’t taste as sour or not sour at all and stiff starter works much faster and therefore more suitable to be used in the enriched dough. Regular 100% hydration starter will take so much longer to ferment because of the added fat, sugar, and other ingredients.
Lemon Coconut Bread
1. If you plan to bake with sourdough starter, about 4-5 hours before you plan to make the bread, combine all ingredients for the stiff starter in a bowl. Stir a bit to roughly combine and then use your clean hand to knead it. This is a stiff starter, it’s like a dough. Make sure no pockets of dry flour are visible. Transfer to a large see-through container (plastic or glass is fine, preferably wide-mouth so you can get it out easier later). Loosely cover with the lid and let it ferment until triple in size
2. Mix all the dry ingredients together in a mixing bowl. Make a well in the center and pour in the wet ingredients and the stiff starter for sourdough version. Cut into little pieces when it is ready to be used. It mixes more easily into the dough.
3. Use a dough hook attachment to knead the dough on speed 2 until all the crumbly dough starts to come together into one mass, it may take about 2-3 minutes for this to happen. Don’t be tempted to add any liquid. You may need to stop halfway and scrape the dough off the hook and the sides of the bowl and knead again for another 3 minutes
Coconut Bread (quick & Easy)
4. Gradually add in the softened butter bit by bit. The dough will turn into a sticky mess again because of the butter, just keep kneading and stop halfway and scrape the dough off the hook and bowl again and continue to knead until the butter is absorbed by the dough. IT WILL HAPPEN, don’t worry! DO NOT be tempted to add any extra flour. You will get a shiny smooth dough that is very elastic. This may take about 5-8 minutes on speed 4, depending on your mixer too. The dough must pass a windowpane test, meaning, when you stretch a small amount of dough thinly, it won’t break and a light can pass through
5. Place it in a lightly oiled bowl and let it rise in a warm place for about 1 hour or longer depending on the temperature. It will double in size. In wintertime, I use my oven bread proof function to do this.
6. Place this dough in a lightly oiled large bowl, cover it with a clean and damp tea cloth or plastic wrap and let it rise at a warm place. If you use commercial yeast, this may take about 1 hour or longer depending on temperature. If you use a sourdough starter, proof for 2 hours. The dough will not double for sourdough version. If you use commercial yeast, the dough has clearly almost doubled or doubled in size
Single Buckwheat Flour And Coconut Cream Bread
7. Line a large baking pan with parchment paper. Degas the dough by punching it down and then divide into 8 buns, roughly the same size or weight. Round each one into a dough ball. Keep them covered and rest for 5 minutes to relax the gluten
8. Work with one dough at a time, use a rolling pin to flatten the dough into an oval shape, about 4-5 inches long and 3 inches wide.
11. Let them proof again for another 40 minutes or until they are about 80% puffy. If you use a sourdough starter, this may take about 2 1/2 -3 hours or longer, depending on temperature and the strength of your starter. Final proofing usually takes much longer for sourdough. 10 minutes before the end of proofing, preheat the oven to 375 F (190 C). If you gently press on the dough, it will bounce back very slowly and leave an indentation. If it bounces back right away, proof a bit longer
Coconut Bread With Cream Cheese Glaze + Video
12. Combine egg with milk to make the egg wash. Make sure you whisk the egg really well. Brush on top of the bun
13. Place the pan on the middle rack and bake for 15 minutes or until golden brown or the inner temperature in the center is 190 F. Do not overbake as it will dry out the crumbs and the bread won’t
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