Pani Popo

Warm the milk to between 110–115°F and dissolve the yeast with 1 tablespoon sugar in the warm milk, letting it sit for 5 minutes until foamy.

Combine 5¾ cups of all-purpose flour and salt in a large mixing bowl, then make a well in the center.

Pour the yeast mixture and 1 tablespoon shortening into the well, then knead for 8–10 minutes until a smooth, elastic dough forms, adding the remaining flour if the dough is too sticky.

Cover the dough with a damp cloth and let it rise in a warm place for 15–20 minutes until slightly puffed.

Divide the dough into 12–16 equal pieces and roll each into a smooth ball, then arrange them in a single layer in a greased baking pan.

Heat the two cans of coconut milk with 1 cup sugar in a saucepan over medium heat, stirring until the sugar dissolves completely.

Pour the hot coconut milk mixture carefully over the dough balls until they are just covered by liquid.

Bake in a preheated 350°F oven for 30–35 minutes until the dumplings are cooked through and the sauce is bubbling at the edges.

Remove from the oven and let cool for 5 minutes before serving warm in bowls with the sweet coconut sauce.