Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- Pukis mold
Special equipment needed:
- Pukis mold
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together the buttermilk, sour cream, vanilla extract, and red food coloring.
6. Add the wet ingredients to the butter mixture and mix until well combined.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Grease the pukis mold with cooking spray or butter.
9. Fill each mold with the batter, about 2/3 full.
10. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
11. Remove from the oven and let cool for a few minutes before removing from the mold.
12. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
350°F (175°C)
Serving size:
Makes about 12 pukis
Nutritional information:
Calories: 235
Fat: 9g
Saturated Fat: 5g
Cholesterol: 54mg
Sodium: 201mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- If you don't have buttermilk, you can substitute with 1/2 cup of milk mixed with 1/2 tbsp of white vinegar or lemon juice.
- If you don't have sour cream, you can substitute with plain Greek yogurt.
Variations:
- You can add chocolate chips or chopped nuts to the batter for added texture and flavor.
- You can also make a cream cheese frosting to top the pukis for a classic red velvet flavor.
Tips and tricks:
- Make sure to grease the pukis mold well to prevent sticking.
- Don't overfill the molds, as the batter will rise during baking.
- Use a toothpick to check for doneness, as the pukis may look done on the outside but still be raw on the inside.
Storage instructions:
Store the pukis in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the pukis in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the pukis on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
You can top the pukis with whipped cream or cream cheese frosting and sprinkle with red velvet cake crumbs for added texture and flavor.
Pairings:
Serve the pukis with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
The pukis can be served on their own as a sweet treat, but you can also pair them with fresh fruit or a side of yogurt for a balanced breakfast.
Troubleshooting advice:
- If the pukis are sticking to the mold, try greasing it more thoroughly or using a non-stick spray.
- If the pukis are coming out dry, try reducing the baking time or adding more wet ingredients to the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
Food history:
Pukis is a traditional Indonesian snack that is similar to a small cake or muffin. It is typically made with coconut milk and pandan leaves, but this recipe puts a twist on the classic flavor with red velvet.
Flavor profiles:
The pukis have a sweet and slightly tangy flavor from the buttermilk and sour cream, with a hint of vanilla and a vibrant red color from the food coloring.
Serving suggestions:
The pukis can be served warm or at room temperature, and can be enjoyed as a sweet breakfast or snack.
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