Pani Keke Samoa Recipes

SAMOAN PANIKEKE

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep.
• Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

PANI POPO

Steps:

• Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
• Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
• Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.

AUNTIE LUCI'S PANIKEKE LAPOTOPOTO (SAMOAN/TONGAN ROUND PANCAKES) RECIPE - (3.9/5)

Steps:

• Heat up your oil over medium heat, then as soon as it starts to get shimmery, turn the heat down low. If you have anything as fancy as a thermometer in your kitchen, heat the oil to somewhere between 320°F and 356°F (160°C to 180°C). Sift the flour, baking powder, sugar and salt. Add the egg and milk, then mix everything up with enough water to form a thick batter like a wet dough. Fry tablespoonfuls in the oil for 3-5 minutes until they're dark golden brown. If your oil is too high, the panikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. So every couple of batches, break one open to make sure it's cooked through.

AUNTIE VILA'S KEKE PUA'A (SAMOAN STEAMED PORK BUNS) RECIPE - (4.2/5)

Steps:

• Proof the yeast with the water and first measure of sugar until it is frothy. Then add it and the rest of the ingredients to your bread machine (or mix and knead by hand). Meanwhile, mince the pork and sauté in a little olive oil with the onions. Add the garlic and soy sauce towards the end of cooking. Set aside and let cool. Turn the dough out onto a floured surface and punch down. Divide into 8 parts and flatten each one with the palm of your hand. Spoon a little bit of the filling into the center of each circle, then pull up the edges of the dough and twist to seal. Make sure the filling is completely contained by the dough. Repeat until you have eight little packets. Let the dough rise for another 45 minutes. Place the packets into a vegetable steamer and steam for 15 minutes (note: they puff up a lot, so you may need to do this in small batches).

PANI-KEKE SAMOA

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the pani-kekes while frying, or at last 3 inches deep.
• Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.