A sticky treat, these buns are a must if you visit one of the markets.

Ingredients

1 cupWater, warm
1 packetActive dried yeast
¼ cupSugar
½ tspSalt
2 TbspVegetable oil
1Egg, lightly beaten
2 ½ cupsFlour, up to 3 cups, all-purpose

Coconut Sauce

200 mlWater
200 mlCoconut milk, fresh or canned
½ cupSugar

Directions

  1. Put the yeast and water into a large bowl, and leave for 10 minutes.
  2. Add the other ingredients and mix to form a soft dough.
  3. Turn the dough out onto a lightly floured surface and knead it for 10-20 minutes or until smooth and elastic.
  4. Place the dough in a lightly greased bowl and cover.
  5. When the dough has doubled in size, punch it down and turn out onto a lightly floured surface.
  6. Shape the buns by rolling the dough into even-sized balls.
  7. Alternatively, roll the dough out into a long rectangular shape then roll up the long end and cut into slices.
  8. Place the buns in an ungreased baking tin (33x23cm for 12 buns or 28x18cm for 8 buns).
  9. Cover and leave to rise in a warm place until the dough has almost doubled in size.
  10. While the buns are rising, preheat the oven to 190C.
  11. Make the sauce by combining the coconut milk, water and sugar, then stirring until the sugar dissolves.
  12. When the buns have doubled in size, pour the sauce over them, reserving a ¼ cup for later.
  13. Bake for 25-30 minutes or until the buns are golden brown and the sauce is bubbling up at the edges.
  14. As soon as the panipopo come out of the oven, brush on the reserved sauce as a glaze, then pour what's left over the warm buns.
  15. Let them cool for at least 30 minutes before cutting.
  16. This allows time for the buns to firm up and the sauce to thicken slightly.