Healthy Pukis by Lely


This is an Indonesia\\\'s traditional food that uses coconut milk. However, due to health concern with the use of coconut milk, I have substituted it with regular milk. Despite this, my pukis still tastes good. You won\\\'t feel guilty eating it because not only does it have less cholesterol, it also has less oil. Furthermore, I don\\\'t use lots of sugar in this recipe, as I don\\\'t like sweet. So, this pukis of mine has less calorie.

• 150 grams Cake Flour
• 100 grams Potato Starch
• 1 teaspoon instant yeast
• ½ teaspoon vanilla powder
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 4 tablespoons sugar (or more if you want sweeter)
• 2 eggs
• 280 ml milk
1. In a mug, dissolve yeast with a little bit of sugar, milk, and cake flour, mix together. Let it rise for about 5-10 minutes. 2. In a separate bowl, sift cake flour together with potato starch, vanilla powder, salt and baking soda. Then, make a hole in the middle and pour out the milk. Mix well. 3. Pour the yeast mixture into the flour and milk batter. Mix well. If needed, sift it. So, the batter will smooth. 4. In a separate bowl, beat eggs with sugar until white and fluffy. Then, pour it into the flour batter. Mix just until well combined. Do not over mix. 5. Let it rise until doubles in size, probably for 30 minutes – 1 hour. 6. Preheat the pukis mold using a medium heat. Spray preheated mold with non-stick cooking spray. Pour mix onto the hot pukis mold. Fill ½ portion. Then, put your choices of fillings: red beans, peanuts, or green mung beans. After that, pour the mix again to cover the fillings. Cover with the lid. Let it cook for about 5-7 minutes using small heat.


5% DV

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3% DV

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2% DV