Melanesia, Micronesia and Polynesia · Volume 12, The Umu, the Mission and the Sunday Table
Panipopo
Samoa
An illustration of the dish, not a photograph of it cooked.
- Time
- 30 minutes
- Researched
- 29 sources cited
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
Served for breakfast, church functions and as a treat.
As tradition built it
About 30 minutes
Ingredients
- About 440g flour (3½ cups), enriched with milk, butter, sugar and yeast soft, enriched bread dough
- 200ml, with 200ml water and 100g sugar mixed in for the sauce coconut milk
Method
- Prepare a soft, enriched bread dough and shape into rolls.
- Arrange the rolls in a baking dish and pour coconut milk over them.
- Bake until golden, the coconut milk reducing into a sticky sauce around the base of each roll.
What a modern chef changes
After Tala's "Umu Sweets."
Rung 4
Method
- Reduce the coconut milk separately before it meets the dough, building a thicker, more concentrated sauce than the traditional raw pour achieves in the oven alone. Rung 4.
- Finish with a torched or caramelised top, giving the roll's surface a contrast the traditional bake, soft throughout, does not have.
- Serve as an individual course rather than a shared tray, following the same single-portion logic this chapter has already documented at Tala and Metita.
Notes
Onesemo reworks panipopo as an "Umu Sweets" dessert course. novacircle.com, Tala menu aggregation