Pukis

5 from 1 vote

Pukis is a traditional Indonesian snack, made of fermented batter with coconut milk. The sphere cake is super soft and has spongy texture that will make you fall in love at first bite.

Prep Time1 30

Cook Time10

Total Time1 40

Course: Dessert, Snack

Cuisine: Indonesian

Servings: pcs

Calories: 165kcal

Author: Claudia

Ingredients

Yeast mixture

10 gr flour
4 gr instant yeast
50 ml water warm
20 gr sugar

Coconut Milk Mixture

165 ml coconut milk thick
100 gr sugar
½ tsp salt
165 ml milk
80 ml condensed milk
1 tbsp vanilla essence

Egg Mixture

2 eggs
3 egg yolk
100 gr sugar
300 gr flour

Butter

125 gr unsalted butter melted
Butter or margarine to brush

Topping / Other Flavor

2 tsp chocolate paste
1-2 tbsp pandan extract
A few slices of cheddar cheese

Instructions

Yeast Mixture

Mix all the ingredients for yeast mixture in a bowl. Stir well until the yeast, flour, and sugar dissolve.
Cover with cling wrap and let it ferment for 15 minutes.

Coconut Milk Mixture

Pour coconut milk, milk, condensed milk into a sauce pan. Add sugar, salt, and vanilla essence.
Put the sauce pan on the stove with low heat. Stir and let it simmer.
Take it off the stove and let it cool for a while.

Egg Mixture

Put the eggs and sugar in a mixing bowl. Beat with medium speed until the batter becomes pale and thick.
Add a part of the sifted flour and cornstarch into the batter. Whisk. Then, add a part of the coconut milk mixture. Whisk again. Do this until the sifted flour and the coconut milk mixture are all poured into the egg yolk batter.
Now add the yeast mixture. The yeast mixture should be bubbly by now. If not, you need to redo it, that means the yeast is no longer good. Mix with a whisk until well blended.
Pour in the melted butter and whisk well.
Cover with a cling wrap or a cloth. Let the batter ferment for 1-2 hours or until you can see the volume has doubled.
After one or two hours of fermentation, whisk the batter until the bubbles subside.

Divide for other flavors:

Divide the batter into three. The amount is up to you. You can follow my guidance in the video. I separate 450-500 gr batter and make it into pandan batter.
Take 150 gr for chocolate batter. The chocolate will be just an accent mixed with the vanilla batter.
For the vanilla batter, you can either add a slice of cheddar cheese or grate the cheddar cheese on top or just live it as it is.

Baking with the Pukis mold.

If you don’t have a pukis mold, you can just use a pancake mold.
Heat the pukis mold on the stove until the mold is really hot. You can test it out by sprinkling some water in it. The water will sizzle if it is hot enough.
Pour the batter into each hole until ¾ full. Before pouring the batter, stir the batter first.
Cover the lid and let it bake for 5 minutes with medium heat or until the cake is plump enough.
Take out the cake and put them on a cooling rack. While still hot, brush with butter or margarine.
Enjoy your Pukis!

Video

Notes

Always stir the batter before pouring into the mold.
The pukis mold has to be really hot before pouring the batter in. Otherwise, the cake will be sticky and hard to take out from the mold. And also the cake will not rise so well.
Make sure your yeast is in good condition. To know the yeast is in good condition is by checking the yeast mixture after 10-15 minutes. The mixture will be bubbly.

Nutrition