Panikeke
The Quirky Foodster Team
Ingredients
- All-purpose flour — 300 g (2 1/3 cups)
- Baking powder — 2 tsp
- Sugar — 100 g (1/2 cup)
- Salt — 1/4 tsp
- Egg — 1
- Coconut milk or water — 250 ml (1 cup)
- Vanilla extract — 1/2 tsp
- Oil for deep frying
Method
- Whisk together flour, baking powder, sugar and salt in a bowl.
- In a separate bowl, beat the egg with the coconut milk and vanilla.
- Combine the wet and dry ingredients into a thick, smooth batter.
- Heat oil to 180°C (350°F) in a deep pan.
- Drop spoonfuls of batter into the hot oil, frying in batches for 3-4 minutes, turning occasionally, until golden and cooked through.
- Drain on paper towels and serve warm.
Introduction: Fluffy, lightly sweet Samoan fried doughnut balls, a favourite breakfast treat.
Cultural Background: Panikeke, adapted from the English word ‘pancake’, are small fried dough balls found at breakfast tables and roadside stalls across Samoa, often enjoyed with a cup of cocoa Samoa.
Tips: Keep the oil at a steady temperature so the panikeke cook through without over-browning outside. Test one first and adjust frying time as needed.
Variations: Add mashed ripe banana to the batter for a fruitier version; dust with icing sugar before serving for extra sweetness.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat briefly in a low oven to restore some crispness; avoid microwaving as it softens them.
Nutrition: Approx. 210 kcal, 4 g protein, 28 g carbohydrate, 9 g fat per serving (3 pieces).
FAQs:
Q: Can panikeke be baked instead of fried?
A: They can be baked, though frying gives the traditional light, golden exterior.
Q: What is traditionally served with panikeke?
A: A cup of koko Samoa (cocoa drink) is the classic accompaniment.
- All-purpose flour — 300 g (2 1/3 cups)
- Baking powder — 2 tsp
- Sugar — 100 g (1/2 cup)
- Salt — 1/4 tsp
- Egg — 1
- Coconut milk or water — 250 ml (1 cup)
- Vanilla extract — 1/2 tsp
- Oil for deep frying
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