Indonesian Pukis Cake
Ingredients
Fat
- 125 g melted butter
Starter
- 10 g all-purpose flour
- 4 g yeast
- 50 ml warm water
- 20 g granulated sugar
Wet mix
- 165 ml coconut milk
- 100 g granulated sugar
- 1/2 teaspoon salt
- 165 ml milk
- 80 ml sweetened condensed milk
- 1 tablespoon vanilla essence
Egg mixture
- 2 whole eggs
- 3 egg yolks
- 100 g granulated sugar
Dry mix
- 300 g cake flour, sifted
- 30 g cornstarch, sifted
Preparation
Prepare the starter by mixing all-purpose flour, yeast, warm water, and granulated sugar in a bowl, then cover and let it proof in a warm place until frothy and doubled in size, about 1 to 2 hours.
Melt the butter and set it aside to cool slightly.
In a separate bowl, combine the wet mix ingredients: coconut milk, granulated sugar, salt, milk, sweetened condensed milk, and vanilla essence, stirring until well blended.
In a mixer, beat the egg mixture ingredients: whole eggs, egg yolks, and granulated sugar until pale, thick, and creamy.
Sift the dry mix ingredients: cake flour and cornstarch together in another bowl.
Once the starter is proofed, gently fold it into the egg mixture.
Gradually add the dry mix to the wet and egg mixture, stirring until just combined to avoid overmixing.
Fold in the melted butter until fully incorporated.
Heat a Pukis mold or greased skillet over medium heat, pour in the batter, and cook until golden brown on both sides, about 5-10 minutes per side depending on the mold.
Serve warm and enjoy with others.
Notes
This recipe is designed to be created and enjoyed together with friends and family.
When rebaking, mention the original creator and tag your friends to bake as a group.
