Chocolate Pukis Cake Recipe (pancong)
Wet cakes that are no less delicious than sweet martabak are cakes of pukis. This snack is very easy to find in traditional markets. Cheap but super delicious. There are several variations of flavors and toppings for this pukis cake, ranging from pandan, chocolate, cheese to raisins. Although it requires a special cake mold, making it fairly easy and fast in processing.
Ingredients
- Wheat flour - 250 grams
- Granulated sugar - 180 grams
- Whole eggs - 2 eggs
- Instant yeast, dissolve with 2 tbsp warm water - 1 tsp
- Medium coconut milk - 350 ml
- Liquid margarine - 75 grams
- Vanilla paste - 1 tsp
- See Mother's Recipe Version
Plans
- Beat eggs and sugar until fluffy, add half the flour, stir until evenly distributed.
- Add half the coconut milk, stir again until smooth. Repeat the process until all the flour and coconut milk are used up.
- Add the instant yeast and vanilla paste, then stir until evenly distributed.
- Leave it for 45 minutes. Preheat the pukis mold. While waiting for the heat, add the melted margarine little by little, while stirring quickly until evenly distributed.
- Pour the pukis mixture into each mold, just 3/4 of it (not full in each mold hole). Close the mold.
- Just before it's cooked, sprinkle with raisins or meises or cheese according to taste. Cover again until cooked. Lift.
- 1. Preheat the mold, do not pour the dough into a cold mold or have not been heated on the stove.
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