Recipe for cooking pani popo

Recipes from Oceania and the Philippines :: Oceania and Filipino Breads

5 3/4 to 6 1/4 c. flour
1 pkg. yeast
2 1/4 (two and one-fourth) c. milk
2 Tbsp. milk
1 Tbsp. sugar
1 Tbsp. shortening, margarine, or butter
1 tsp. salt

Mix 2 1/2 (two and a half) c. of the flour and yeast.

In a saucepan heat and stir milk, sugar, shortening, margarine, or butter; and salt until 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, about 6 to 8 mins. Put some shortening on your hands. This will add moisture to dough and make it easier to handle. Shape dough into a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Put a pan with some very hot water in it on the bottom of the oven. Cover dough and let rise in the oven on the top rack. (The steam from the hot water will help it to rise.) This should take about 45 mins.

Punch dough down. Roll 18 balls and cover for 10 mins. while you make the following milk mixture.

Milk Mixture
2 cans coconut milk
1 c. sugar

Pour half of the milk mixture into each of two (13 x 9-in.) pans. Put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees fahrenheit for 20 mins. or until bread tests done.