Friday, July 16, 2010
I have made this traditional yeasty snack a few times - well, in different forms, because *ahem* those regular pans are easier to reach from the stove. I know that doesn't sound like a good excuse, but at least I am telling you the truth.
Now I am trying on a different recipe - my grandma's. It doesn't differ much from the recipes I have always been using until now, but we could still sense a difference in terms of texture. The batter rose higher and the pukis were less chewy. Which one is better? We couldn't tell, so you'd better try it yourself.
100 gr caster sugar
200 gr bread flour
1/4 tsp salt
1 tsp instant dry yeast
1/4 tsp vanilla extract
1 tbsp butter, melted, cooled
260 ml coconut milk
chocolate rice, chopped bananas, grated cheddar, sultanas, or any topping of your choice
1. Whisk eggs and sugar until combined. Whisk in dry ingredients (flour, salt, and yeast) with half (130 ml) of coconut milk until smooth, thick batter forms.
2. Pour in the rest of coconut milk, melted butter, and vanilla extract. Whisk until smooth.
3. Cover with plastic wrap and let rise for 1 hour.
4. Prepare a pukis pan or any nonstick pan (preferably heavy pans such as cast iron pan). Heat until it sizzles when batter is poured or the pan is greased with butter.
5. Stir batter, then pour onto the prepared pan. Cook covered for 1-2 minutes, then sprinkle topping. Cook covered for another 5-6 minutes or until a toothpick test comes out clean.
A note on toppings: pukis by itself is not very sweet and it goes well with savoury toppings too. In short, pukis is sort of a yeast pancake, so if you can play around with the sugar amount to match the toppings.
(this recipe is also submitted to YeastSpotting)