Kue Pukis Gula Merah (Southeast Asian Palm Sugar Half-Moon Cakes)
🧂 Ingredients
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- 250 grams Medium-protein all-purpose flour
- 1 tsp Instant yeast
- 60 grams Granulated sugar
- 2 Eggs
- 300 ml Warm coconut milk
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 80 grams Palm sugar, finely shaved
- 2 tbsp Melted margarine for greasing the mold
- 2 tbsp White sesame seeds for sprinkling
- 50 grams Grated cheddar cheese (optional)
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👩🍳 Instructions
- 1 In a large bowl, combine the flour, instant yeast, and granulated sugar. Stir until well mixed.
- 2 Beat the eggs lightly, then pour into the flour mixture along with the warm coconut milk, adding it little by little while whisking to avoid lumps.
- 3 Mix the batter until smooth and lump-free, cover with a clean cloth or plastic wrap, and let it rest in a warm place for 45-60 minutes until the batter rises and becomes foamy.
- 4 Once risen, add the salt and baking powder, stirring gently until well combined. Let it rest for another 10 minutes.
- 5 Heat the kue pukis mold over low heat, and brush each cavity with melted margarine using a pastry brush.
- 6 Pour the batter into the mold until almost full (leave a little room since the batter will rise).
- 7 Immediately sprinkle the shaved palm sugar and sesame seeds over the still-raw batter, cover the mold, and cook over low heat for 8-10 minutes.
- 8 Check for doneness by poking the center of the cake with a toothpick; if it comes out clean, the cakes are done.
- 9 Remove the kue pukis from the mold using a skewer or fork, and serve warm with a sprinkle of grated cheese on top if desired.
💡 Tips
• Make sure the coconut milk is warm (not hot) when mixed into the batter so the yeast doesn't die and the eggs don't clump.
• The fermentation process is essential for that soft, airy kue pukis texture — don't rush it, and make sure the resting spot is warm enough.
• Use consistent low heat throughout cooking so the outside doesn't burn while the inside is still undercooked.
• The kue pukis mold must be thoroughly hot before adding the first batch of batter so the cakes don't stick and rise perfectly.
📊 Nutrition Facts / serving
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