Indonesian Cake: Vanilla Cakes with Chocolate Sprinkles (Pukis)

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and still provides a creamy texture.

grated coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Unsweetened shredded coconut has less sugar.

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream offers a richer flavor with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is healthier and adds a subtle flavor.

In a bowl, mix 2 cups of all-purpose flour with 1 teaspoon of instant yeast.

In a separate bowl, combine 1 cup of sugar and 4 eggs, mixing until thick and fluffy.

Gradually add the flour mixture to the egg mixture, mixing with a spatula or wooden spoon until combined.

Add 300 milliliters of coconut milk and 1 teaspoon of vanilla essence, mixing until fully combined.

Cover the bowl with cling wrap and let it stand at room temperature for at least 30 minutes.

Preheat the mold on low heat and brush with peanut oil or melted butter or margarine.

Pour some of the batter onto the mold and optionally cover with a lid.

Cook until bubbles appear, about 5 to 8 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens