COOK & EAT WITH FAYE | HOW I MADE PANIPOPO

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be cheaper depending on the brand.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a great egg substitute for binding and is often less expensive.

Turn off the gas.

Introduce the ingredients for the panipopo.

Measure and pour 2 cups of warm milk into a bowl.

Add 2 tablespoons of vegetable oil to the milk.

Measure 3 cups of flour and add it to the mixture.

Add 3 teaspoons of instant yeast to the flour mixture.

Add a little raw sugar to the dough mixture.

Add 1 egg to the mixture (if applicable).

Mix the ingredients together until well combined.

Shake the can of coconut cream to mix it well before using.

In a separate bowl, combine 1 can of coconut cream with 1 full can of cold water.

Add about 4 tablespoons of sugar to the coconut cream and water mixture.

Stir the coconut cream mixture until the sugar dissolves.

Cover the dough with a towel and let it rise until it doubles in size.

Once risen, punch down the dough to release the air.

Knead the dough on a floured surface until smooth.

Divide the dough into pieces for shaping.

Shape the dough into buns by twisting and rolling them.

Let the shaped buns sit for a little bit before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens