Paniolocornbreadhawaii Recipes

PANIOLO CORNBREAD (HAWAII)

Steps:

• Preheat oven to 350°F.
• Sift cornmeal, flour, sugar, baking powder and salt into a medium bowl.
• In a separate bowl whisk together melted butter, coconut milk, and eggs.
• Combine wet and dry mixtures.
• Stir in pineapple.
• Pour into a lightly greased 9" cake pan.
• Bake until firm and golden brown, about 35 minutes.
• Cool in pan for 30 minutes.
• Loosen edges of cornbread from pan.
• Place serving plate on top of pan, and invert cornbread onto plate.

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.