American Samoan Desserts Are a Nice Treat After Tasty Seafood Dishes!
Jennifer Fry, (TAS, 2012 and 2009) while aboard NOAA Ship Oscar Elton Sette off the coast of American Samoa, enjoyed cuisine prepared by Chief Steward, Clementine Lutali. Ms. Lutali was the first Samoan woman to be a Chief Steward for NOAA and has been with them for 14 years! This American Samoan dessert delicacy is a great treat after Faiai Fe′e: Octopus with coconut milk, or Lehi: a type of snapper.
PANI POPO (COCONUT BUNS)
Recipe Courtesy of Clementine Lutali, Chief Steward of NOAA Ship Oscar Elton Sette
9 cups flour, divided use
3 3/4 teaspoons active dry yeast
3 1/2 cups milk
1/4 cup butter
1/3 cup sugar
2 1/4 teaspoons salt
You’ll need two 8 1/2-inch-by-11-inch baking pans for this recipe.
Set aside 3 cups of flour. Mix 6 cups flour and yeast. Heat milk, butter, sugar and salt until warm and butter is just melting (about 120 degrees). Add
this to the flour and yeast mixture. Mix for 30 seconds on low speed; then mix for 3 minutes on high speed.
With wooden spoon, add the rest of the flour; knead for 6 to 8 minutes. Place dough in a large greased bowl; flip once to grease both sides of dough. Cover
and let rise in a warm place for 1 hour.
While dough is rising, prepare coconut sauce:
4 cans (14 ounces) coconut cream
2 cups sugar
Mix well in bowl with whisk. Set aside.
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