Thursday, 13 June 2019


1 package (or 2 and ¼ teaspoons) active dry yeast
1 cup (240ml) warm water
¼ cup (50g) sugar
½ teaspoon salt
1 egg, lightly beaten
2 tablespoons (30ml) vegetable oil
2½ - 3 cups (313-475g) all-purpose flour or bread flour

Put the yeast and water in a large bowl and leave for 10 minutes.
What you're doing here is giving the yeast a head start before everyone else jumps in the bowl.
You should see your yeast froth to the surface of the water. If you don't see any froth then a) your
yeast is old or dead and you need to get some fresh stuff, b) your water was too hot and you burned
them to death or c) did you wait 10 minutes? did you really? i mean, like really REALLY?

Add all the rest of the ingredients and mix to form a soft dough.
It's difficult to give an exact flour measurement because flours differ from place to place. What you're
ooking for is a cohesive mass of dough, so add the first two cups of flour, mixing after each addition, and
then add the last cup in bit by bit until you see your dough come together.

Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is
smooth and elastic.
This is the most work you'll have to do for these buns, I promise. You can add a little bit of flour from
time to time to keep the dough from sticking to the surface or to your hands, but don't add too much or
you'll end up with tough dough (tough dough = tough buns).

Place the dough in a lightly greased bowl, cover and leave to double in volume. (Optional step: Punch
down and leave to double in volume again.) In my 30°C/86°F kitchen, my dough took about 1 hour to double in size. The dough will prove (rise) at almost any temperature except freezing, it just depends on how hot/cold
your kitchen is. Better to go by volume here, and not by time.

Punch the dough down and turn out onto a lightly floured surface. Shape the buns and place in an ungreased
baking tin. Cover and leave to rise until almost doubled.

While the buns are rising, preheat your oven to 190°C/375°F, and make your coconut sauce.

Coconut sauce:
½ can (200ml) canned or fresh coconut milk
½ can (200ml) water
½ cup (100g) sugar
Combine all ingredients well.
If your coconut milk is a little coagulated, just give it a stir and it'll be right as rain. Try to use a good quality
canned coconut milk (my mother thought the thicker, the better) but as always, fresh is best.

When Rm 17 tasted the Panipopo. They said it was delicious and soft.
For me, it felt like I was back in the kitchen with my nana. My tummy
was soo full, I felt like going to sleep because it was Miraculously yummy.
Soft fluffy bun soaked in that golden, sweet, coconut sauce and it was warm

By Roy Fifita

Tuesday, 11 June 2019

Baking with Rm16 Streamed Math Class

We have been learning about fractions and ratios. We worked in groups to identify the amount of ingredients we would need to make each person a single serve of lolly cake. We had to use the original recipe and divide it into quarters or thirds, depending on the number of people in our group. Some of the things we had to take into consideration and work out were:
- The number of biscuits a 250g packet has.
- 1 pack of Eskimos has approximately 18 pieces and 3 pieces is approximately 25g.
- 1 can of condensed milk is 395g, but you need 1/2 can for 16 serves.
- The equivalent of ½ a cup of coconut in mls.

We worked together to gather the ingredients. We carefully (kind of) measured out the condensed milk, butter and coconut. We had fun making our lolly cake. We think it was successful since everyone ended up with enough for 1 person to eat.

People in the Middle Ages

We worked in groups to research different people in the Middle Ages. Some of these included a Pope, King, Lord or Nobleman, Knight, Blacksmith, Farmer and Peasant.  Here is some of our work.

Friday, 7 June 2019

Math in Art

In maths we created these pieces of art by enlarging an image that related to Samoa using a scale and a grid. We had to pick 3 colours to make a pattern for the background. Then we had to reflect the pattern on the diagonal. Once we had completed the background, we used a craft knife to cut out our image and then we glued it onto black paper. Some of the images we chose were stingray, turtles, sharks and the Manumea, also known as the Tooth-billed Pigeon. Here is some of our work.

Wednesday, 5 June 2019

Friday, 31 May 2019

Samoan Artwork

As part of Samoan Language Week, we created some artwork. We selected an image to draw that related to an area of life in Samoa – octopus, starfish, crayfish, shells… Once drawn, we traced it twice to show the image 3 times. We used symmetry to divide each image into quarters and used pastels to colour it in. We experimented with primary and secondary colours to try to camouflage the image, while overlapping it with a flower that represents the teuila or ginger flower. This is the national flower of Samoa.