Samoan Bread With Coconut Milk Recipes

Steps:

• Lightly grease a 9x13-inch baking dish. Line the 18 rolls (3 across and 6 down), and set aside to let rise according to package directions.
• In a saucepan, add the coconut milk, fill the can with water and add to saucepan, add the sugar. In a small bowl, mix cornstarch with 2 tablespoons of cold water until all the clumps are gone, set aside. Bring the coconut sauce to a boil add the cornstarch mixture. Simmer for about 3 minutes (sauce will thicken a little), then remove sauce from heat.
• Bake rolls. After 10 minutes take rolls out of oven and pour the coconut sauce over the rolls till 1/2 to 3/4 of each bun is covered in sauce. Place the rolls back in the oven and continue baking the rolls with the sauce until the tops of the rolls are golden brown.
• Remove pan and allow a few minutes to cool. Serve warm.
• Left over sauce can be used to smother rolls when served individually or just make a second pan of Pani Popo.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make a layer of spinach leaves in the bottom of a 9x13 inch baking dish. Sprinkle with some of the corned beef, then keep repeating layers of spinach and corned beef until you run out of spinach. Don't worry about how full the dish is because the spinach will shrink as it cooks. Pour both cans of coconut milk over the dish, pressing the leaves down with a spoon. Cover tightly with a lid or aluminum foil.
• Bake in the preheated oven for 45 to 55 minutes, or until spinach has completely wilted and the sauce is bubbly. Cool for 10 minutes before serving.

Steps:

• Mix 2 1/2 cups of flour and yeast.
• In a saucepan heat and stir milk;.
• sugar, shortening, margarine, or butter; and salt til warm and.
• shortening almost melts.
• Add to flour mixture.
• Beat with an electric.
• mixer on low speed for 30 seconds, scraping bowl constantly.
• Using a spoon, stir in as much remaining flour as you can to make a moderately.
• stiff dough that is smooth and easy to pull - 6-8 minutes.
• Shape in a ball and put in a.
• greased bowl.
• Turn it on both sides to grease the whole ball of dough.
• Cover and let rise in the oven on the top rack and below it in a pan put some hot water. (The steam from the hot water will help it to rise) about 45 minutes.
• Punch dough down.
• Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
• Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if.
• you like it sweeter.).
• In 2 13x9x2 pans, pour in half of the milk.
• mixture in each pan, put in 9 bread rolls on top (or you can make the.
• rolls smaller to make more rolls).
• Bake at 375 degrees in the oven.
• for 20 minutes or until bread tests done.

Steps:

• Put everything together in a bowl and mix well with your hands. Divide into two equal portions. Generously grease some baking paper with butter. Flatten each portion of dough into a slab no bigger than 1 inch/2.5 thick. Wrap each portion tightly in the baking paper. Bake at 390°F/200ºC for 35-40 minutes or until crust is well-browned.

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Coat your hands with cooking spray or shortening, and roll the dough balls in your hands so that they have a light coating. Place in the prepared dish. Set aside in a warm place to rise until doubled, up to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, stir together the coconut milk, sweetened condensed milk and sugar. Pour this mixture over the top of the rolls as evenly as you can.
• Bake for 30 minutes in the preheated oven, until golden brown. Let cool for a few minutes before separating and serving.