Ingredients

  • Serves 2-4 people
  • 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

Kue Pukis
Recipe Courtesy of
Asian Food Network

Kue Pukis

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In the major cities of Indonesia, you can easily find Kue Pukis, a traditional street snack. What makes this dessert unique is the semicircle shape from the pukis mold and the variety of toppings available. With easy to find ingredients like flour, eggs, coconut milk, sugar and yeast, you can definitely make this sweet treat yourself, even without the mold. Ask your kids to join the fun so they can choose their own toppings!
  • Medium
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 11 Ingredients
  • Medium
  • 2 steps
  • 11 Ingredients
  • 60 min
  • 30 min
  • 15 min

Instructions

  1. Make the batter

    • 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.

    Make the batter


  2. Bake the cake

    • 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.

    Bake the cake


Plate and Serve!

Once the Kue Pukis cakes have cooled, they are ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

    Nutrition
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