275 g Wheat Flour
50 ml Warm Water
5 g Instant Yeast
3 Chicken Eggs
200 g Sugar
2 g Vanilla Powder
235 g Water
65 ml Coconut Milk
50 ml Cooking Oil
3 g Salt
50 ml Sweetened Condensed Milk (Vanilla)
3 g Pandan Extract
1 Cookie Cutter
In a mixing bowl, add 25 grams of flour, 50 ml of warm water and instant yeast stir until all the ingredients dissolve then cover with plastic wrap and let stand for 30 - 40 minutes or the dough has risen.
In a pan or pot, boil the water and coconut milk.
In another mixing bowl add the eggs and sugar. With a hand blender mix until well combined.
Add the flour, vanilla powder and salt. Using a spatula, mix until well combined.
Gradually add the coconut milk a little at a time into the dough.
To the bowl, add cooking oil, sweetened condensed milk and the yeast dough that has risen.
Mix until well combined. Then cover the bowl with plastic wrap for about 30 mins.
After resting the dough for 30 minutes, add the pandan extract and stir until the color is evenly distributed. Then set it aside.
Preheat a Pukis cake mold on the stove on medium heat.
Once heated, grease the mold with a little bit of oil to ensure the Pukis does not stick to the mold.
Pour enough cake mixture to fill up each mold, leaving a ½ cm gap from the top. This allows the batter space to expand as it cooks.
Cover the pukis cake mold with the lid and let it stand on medium heat until the batter expands, or about 10 mins.
Once it is cooked remove each cake from the mold and set it aside to cool.
Repeat until all the cake batter has been used up.
Once the Kue Pukis cakes have cooled, they are ready to serve!