Keke ‘Isite (Tongan Fried Yeasted Bread)
The Quirky Foodster Team
Ingredients
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Warm water — 250 ml (1 cup)
- Plain flour — 400 g (3 1/3 cups)
- Salt — 1 tsp
- Sugar — 2 tbsp
- Sunflower oil, for frying
Method
- Combine the yeast, 1 tsp sugar and warm water in a bowl, and let sit for 10 minutes until frothy.
- Add the flour, salt and remaining sugar to the yeast mixture, and stir to form a thick, wet dough or batter — it should be much wetter than a typical bread dough.
- Cover and let rise in a warm place for about 1 hour, until roughly doubled and bubbly.
- Heat about 4 cm (1 1/2 in) of oil in a deep frying pan to 170°C (340°F).
- Using a wet or lightly oiled hand or large spoon, scoop portions of the wet dough and carefully drop them into the hot oil.
- Fry for 3–4 minutes per side, until deep golden brown and cooked through.
- Drain on paper towels and serve warm.
Introduction: Keke 'isite is a soft, slightly chewy yeasted bread, deep-fried until golden, traditionally enjoyed with tea or
Milo on cold mornings or whenever there's little else in the house — a comforting, filling everyday bread
found across Tongan kitchens.
Cultural Background: Keke 'isite is a soft, slightly chewy yeasted bread, deep-fried until golden, traditionally enjoyed with tea or
Milo on cold mornings or whenever there's little else in the house — a comforting, filling everyday bread
found across Tongan kitchens.
Tips: The dough should be much wetter than a regular bread dough, closer to a thick batter — this is normal and gives keke 'isite its characteristic soft texture. Keep the oil at a steady medium temperature so the inside cooks through without the outside burning.
Variations: Add a mashed banana to the dough for a fruity version. Serve with cinnamon honey butter for extra sweetness. Naturally vegetarian.
Storage: Store cooled keke 'isite in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a 180°C (350°F) oven for 5–6 minutes, or briefly in a dry pan.
FAQs:
Q: Why is the dough so wet?
A: The very wet, batter-like consistency is what gives keke 'isite its soft, slightly chewy interior once fried.
Q: What's it traditionally served with?
A: A hot cup of tea or Milo, and sometimes butter or jam.
Q: Can I bake it instead of frying?
A: Frying is the traditional method and gives the characteristic texture; baking would produce a very different bread.
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 1 tsp
- Warm water — 250 ml (1 cup)
- Plain flour — 400 g (3 1/3 cups)
- Salt — 1 tsp
- Sugar — 2 tbsp
- Sunflower oil, for frying
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