Celebrating diversity at ANZCO - Samoan pani popo

We're currently celebrating diversity and inclusion, and what it means to ANZCO Foods.

Exploring foods from different cultures is a great way to bring people together, learn about each other’s backgrounds, and promote cultural awareness.
 
Recognising and celebrating all cultural traditions, including food, helps employees feel seen and valued. When people share something meaningful from their heritage, it fosters a stronger sense of belonging and a more inclusive culture.

Samoan Pani Popo

Ingredients

For the bread

• 2 ¼ tsp active yeast
• 1- 1 ¼ cup lukewarm water
• 3 cup all-purpose flour
• ¼ cup white sugar
• 1 tsp salt
• 3 tbsp unsalted butter, softened

For the coconut sauce

• 1 cup coconut milk
• 1 cup water
• ½ cup sugar

Method

• In a small bowl, sprinkle yeast over water and stir. Set aside until frothy, about 10 minutes.
• In a large bowl, combine flour, sugar, and salt.
• Mix in the softened butter and the yeast mixture until a soft dough comes together. If it's too crumbly, add a little more water, or if it's too sticky, add more flour.
• Knead the dough on a lightly floured surface until smooth and elastic, then place in a lightly greased bowl and turn to coat.
• Cover and let it rise until it's double in size, roughly two hours.
• Grease a baking dish with butter.
• Place the dough on a floured surface, roll into a long log, then fold the ends together and roll to make a spiral.
• Cut the dough into 12 equal spiraled rolls, and arrange in a single layer on the baking dish. Cover and let rise again, for about 30 minutes.
• Preheat oven to 200 degrees Celsius.
• In a small bowl, whisk together coconut sauce ingredients until well-combined. Pour over top of the buns.
• Bake buns until golden brown and the coconut sauce is bubbling, around 20-25 minutes.
• Remove the dish from the oven, cover with a piece of foil, and allow to cool before serving.