Bonjour! Bula! Hello there!
It’s time for our French-Fijian Recipe, and we are in for a treat. Fijian coconut buns! A treat to enjoy for breakfast or for evening teas on these warm summer nights.
Our French-Fijian Cuisine recipe this month is provided by my very close friend Mrs. Luseane Domolailai. My dear Luse hails from Tubou village on the serene Lakeba Island in Lau. She is married to lanky Isoa Domolailai from Laselase Village, Sigatoka, Nadroga, and momma to an energetic 3 year old boy, Kini. Ever since their arrival in France, the Domolailai’s are proud to have spent the past 9 years calling Tarbes, the petit pre-Pyrénées-village, their home away from home.
Pacific Islanders love including coconuts in their dishes. Fijian ceviche, coconut pies, and cassava cakes are just a few of the countless recipes that include coconut. For our recipe post this month, Luse will be sharing with us her famous lolo buns recipe. Translated to Fijian, lolo means coconut milk. Lolo buns are buns cooked in coconut milk.
Give this recipe a try and drop us a comment to let us know how yours turn out.
Here’s to a Happy ‘tea’ hour 🙂
- 4 cups flour, sifted (3 cups flour to make the buns, set aside 1 cup)
- 3 tablespoons sugar
- 2 packages yeast (22g)
- 1 package baking powder (11g)
- Pinch of salt
- 1 1/4 cups warm water
- 2 tablespoons butter
- 1/4 cup cooking oil (for kneading)
- 1L coconut milk*
- 2 tablespoons sugar
- To make the buns: Place flour, sugar, yeast, baking powder and salt in a bowl. Stir with a spoon to combine well.
- Pour warm water in gradually to form a soft dough, similar to roti dough. Use leftover flour if it has a runny/sticky consistency.
- Knead until smooth and shiny, about 10 minutes.
- Place dough in oiled bowl, cover with cling wrap. Leave it to double in size, around an hour.
- With floured hands, place dough on floured board.
- Add a little cooking oil to your hands and knead dough, about 5 minutes.
- Place dough back in the oiled bowl. Cover with cling wrap, set aside.
- Butter a deep cooking pot.
- Place dough on board and knead with oil dividing it into 12 pieces. Shape each into smooth bun shapes. Place buns in buttered pot.
- For the Lolo: In a jug, pour in coconut milk. Add sugar to taste.
- With stove on medium low, let pot sit for one minute then add in coconut milk gradually till it covers 3/4 of the buns. Close the lid of the pot.
- Use a knife or toothpick to see if its cooked, about 10-15 minutes.
- Kneading with oil keeps the dough soft and prevents it from drying.
- This recipe yields 12-16 buns depending on the size of pot used.
- *I've used 400ml to 1L of coconut milk for this recipe and the buns turned out fine (and divine). If you use less than 1L, you will need to check your buns with a toothpick or knife if they are cooked, at around 10 to 12 minutes.