Lolo Buns Fijian Coconut Buns Food

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LOLO BUNS - FIJIAN COCONUT BUNS



Lolo Buns - Fijian Coconut Buns image

Another recipe from my Fijian girlfriends. Best eaten warm with a hot cuppa. Prep time does not include rising time.

Provided by Coasty

Categories     Breads

Time 55m

Yield 15 buns

Number Of Ingredients 7

4 cups flour, strong
3 teaspoons dried yeast
1/4 cup sugar
60 g butter
1 egg
1 1/2 cups milk
2 cups coconut milk

Steps:

  • To make the buns place the flour, yeast and sugar in a bowl.
  • Melt the butter and add the milk. When warm add the egg and beat well.
  • Pour this into the flour mix and form into a soft dough.
  • Turn out and knead until smooth and shiny - about 10 minutes.
  • Place in an oiled bowl and roll the dough around until its covered in the oil.
  • Cover with cling wrap and leave until double in size.
  • Turn out and knock down. Divide into 15 pieces and shape each into a smooth bun shape.
  • Place in greased/oiled cake pan so they are just touching and set aside to rise again until doubled in size.
  • Preheat oven to 180°C.
  • Pour over coconut milk. It should just cover the buns. Bake for 35-40 mins or until golden brown.
  • Remove from oven and eat while still warm.

FIJIAN FISH LOLO



Fijian Fish Lolo image

Make and share this Fijian Fish Lolo recipe from Food.com.

Provided by Julumkana

Categories     Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb halibut or 1/2 lb cod
1 tablespoon canola oil or 1 tablespoon olive oil
1 onion, chopped
4 garlic cloves, minced
1 fresh serrano chili, chopped (optional)
1 (400 ml) can coconut milk
salt and pepper
1 tablespoon fresh basil, corriander
casava taro root (dalo) or rice

Steps:

  • For casava or dalo. Peel the skins cut into 1 inch thick slices.
  • Boil in salted water until soft. Test by poking with a fork, it should be soft yet firm, not too soft. drain water and steam on low heat for 5 to 7 minutes.
  • For main dish:.
  • Heat oil in sauce pan.
  • Add chopped onion, garlic, chili.
  • Sautee until onions are translucent, do not brown.
  • Season fish with Salt and pepper.
  • Add fish to pan, stir for a few minutes.
  • Add coconut milk.
  • Bring to boil then turn the heat low and simmer for 10 minutes.
  • Add salt and pepper to taste, top with herb (basil, corriander -- ).
  • Serve with Casava, taro root or over rice.

Nutrition Facts : Calories 298, Fat 25.9, SaturatedFat 19.6, Cholesterol 27.8, Sodium 53.4, Carbohydrate 6.4, Fiber 0.5, Sugar 1.2, Protein 13.1

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Top Asked Questions

What are Fijian Lolo buns?
FIJIAN COCONUT LOLO BUNS — thecoconet.tv - The world’s largest hub of Pacific Island content. Try these Fijian Coconut Lolo buns - Fijian style Pagi popo! What makes Lolo buns different from other types of buns is the addition of the coconut milk. Also, these special and delicious buns are boiled, not baked.
What are Lolo buns | coconut buns?
These Lolo Buns | Fijian Coconut Buns are made with enriched bread dough and is baked along with coconut milk or coconut cream. 'Lolo' means coconut milk and these buns when baking are also simultaneously 'steamed' in coconut milk.
How do you cook Fijian buns in the oven?
Preheat oven to 180°C. Pour over coconut milk. It should just cover the buns. Bake for 35-40 mins or until golden brown. Remove from oven and eat while still warm. “Another recipe from my Fijian girlfriends. Best eaten warm with a hot cuppa.
Which country has Lolo bun recipe with palusami?
This lolo bun recipe is the perfect accompaniment to this vegan version of palusami, a creamed spinach dish common across both Fiji and Polynesian countries. Country Number 61: Fiji Bula! We've reached Fiji, which has Lolo Bun Recipe with Palusami from Fiji - Polkadot Passport Follow Follow Follow Follow Home About Work with me Press Search for:

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