Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup coconut milk
- 1/4 cup pandan juice
- 1/4 cup melted butter
- 1/2 cup shredded coconut
Special equipment needed:
- Pukis pan or muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Blender or food processor (for pandan juice)
Step-by-step instructions:
1. Preheat pukis pan or muffin tin on medium heat.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
3. In a separate bowl, whisk eggs until frothy.
4. Add coconut milk, pandan juice, and melted butter to the eggs. Mix well.
5. Pour the wet ingredients into the dry ingredients. Mix until well combined.
6. Fold in shredded coconut.
7. Grease the pukis pan or muffin tin with butter or cooking spray.
8. Pour the batter into each mold, filling about 3/4 full.
9. Cover the pan with a lid or aluminum foil. Cook for about 5-7 minutes or until the edges are golden brown.
10. Flip the pukis over and cook for another 3-5 minutes or until the other side is golden brown.
11. Remove from the pan and let cool on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 pukis
Nutritional information:
Calories per serving: 165
Fat: 8g
Carbohydrates: 21g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour or gluten-free flour.
- Granulated sugar can be substituted with coconut sugar or honey.
- Pandan juice can be substituted with pandan extract or green food coloring.
- Shredded coconut can be substituted with desiccated coconut or chopped nuts.
Variations:
- Add chocolate chips or raisins to the batter for a different flavor.
- Use different extracts such as vanilla or almond for a different aroma.
- Add mashed bananas or grated carrots for a healthier version.
Tips and tricks:
- Make sure the pukis pan or muffin tin is well-greased to prevent sticking.
- Use a toothpick to check if the pukis are cooked through. If it comes out clean, it's done.
- Don't overfill the molds as the batter will rise during cooking.
- If the batter is too thick, add a little more coconut milk or pandan juice.
Storage instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat in a toaster oven or microwave for a few seconds until warm.
Presentation ideas:
Arrange the pukis on a plate and sprinkle with powdered sugar or shredded coconut.
Garnishes:
Top with whipped cream or fresh fruit for a fancier presentation.
Pairings:
Serve with a cup of hot tea or coffee for a perfect afternoon snack.
Suggested side dishes:
Pair with fresh fruit or a side salad for a healthier option.
Troubleshooting advice:
- If the pukis are too dry, add more butter or coconut milk to the batter.
- If the pukis are too wet, add more flour to the batter.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils before and after handling food.
- Cook the pukis thoroughly to prevent foodborne illness.
Food history:
Pukis is a traditional Indonesian snack that is usually made with flour, sugar, eggs, and coconut milk. It is commonly found in street markets and is often served as a sweet treat.
Flavor profiles:
Pukis Pandan Coconut has a sweet and nutty flavor with a hint of pandan aroma.
Serving suggestions:
Serve warm or at room temperature as a snack or dessert.
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Region: Thai