 Freshly baked kue pukis on display. | |
| Alternative names | Pukis |
|---|---|
| Type | Baked sweet wheat cake |
| Course | Snack |
| Place of origin | Indonesia |
| Region or state | Nationwide |
| Serving temperature | Warm or room temperature |
| Main ingredients | Wheat flour, yeast, eggs, coconut milk, sugar |
| Similar dishes | kue pancong,kue rangi |
Kue pukis or simply calledPukis is anIndonesiankue or traditional snack made of awheat flour-basedbatter and cooked in a special mold pan. It is a commonly found snack in Indonesian traditional markets.[1]
The mold pan is similar tomuffin tin but has rectangular basins instead of rounded. It took form of a row of rectangular basins of small tubs with a rounded half-moon bottom, thus create a half-moon or boat-shaped hot cakes. Pukis mold is quite similar to waffle mold. The special grill-like metal mold used in making kue pukis is also used in other Indonesian traditionalkue; includingkue pancong (also known as bandros in West Java) andkue rangi (which is made with grated coconut andtapioca starch-batter instead), thus the shape is quite similar to those cakes. Although kue pukis mold is usually bigger than kue rangi mold. The taste however, is more akin to Indonesiankue cubit, Dutchpoffertjes and Japanesedorayaki, due to similar wheat flour-based batter.
The batter is made from the mixture ofwheat flour, water,yeast,eggs, sugar, thickcoconut milk, and salt; withvegetable oil,butter ormargarine used to grease the cake mold to avoid it being stuck.[1]
Sometimes the top of the cake is sprinkled withchocolate sprinkles, bits of peanuts, gratedcheddar cheese or fermented cassavatapai.
Kue pukis,kue pancong andkue rangi are quite similar, thus the three hot cakes are often mistakenly identified. The general differences between those three hot cakes are as follows:
| Ingredients | Rangi | Pancong | Pukis |
|---|---|---|---|
| Image |  |  |  |
| Flour used in batter | tapioca starch | rice flour | wheat flour |
| Grated coconut | Used | Used | Not used |
| Coconut milk | Not used | Used | Used |
| Egg | Not used | Used | Used |
| Yeast | Not used | Not used | Used |
| Mold pan basin | small, shallow | medium, deep | medium, deep |
| Topping | liquidbrown sugar | sugar granules | hagelslag (chocolate sprinkles) orgrated cheese |
| Texture | dry and chewy | soft and moist | mostly soft |
