Sunday, May 9, 2010
Still experimenting with pukis, and I think so far Ci Ine's recipe is still the best.
250 gr sugar
350 gr bread flour
150 gr sago flour or cornstarch
1 tbsp instant dry yeast
1 tsp vanilla extract
500 ml coconut milk
3 tbsp margarine or butter, melted
1/2 tsp salt
Toppings (optional): colored sugar sprinkles, chocolate chips/vermicelli, raisins, grated cheddar, crushed roasted nuts, etc..
1. In a bowl, mix together bread flour, sago flour and yeast.
2. Beat eggs and sugar until thick and pale.
3. Fold in flour mixture in three additions, alternating with coconut milk (beginning and ending with flour). Beat with low speed until well combined.
5. Add melted margarine and salt. Mix well. Cover with plastic wrap and let rise until batter doubles in size, approximately 2 hours.*
6. Stir batter once to punch down the air bubbles. Preheat and grease pukis pan (or in my case, Happy Call pan) over medium heat. The pan is ready when it sizzles as you pour the batter onto it (test with a little amount of batter).
7. Cook over medium heat, uncovered until large bubbles appear on top. Reduce heat to low and cover pan. Cook for 3-5 minutes. Uncover and sprinkle toppings (optional). Cover and cook for another 4-5 minutes.
*If you are making chocolate pukis:
Dissolve 25 gr cocoa with 1-2 tbsp water until smooth. Divide batter into two bowls. Add cocoa mixture into one bowl and stir until well combined. Proceed as usual.