Panikeke (Tongan Sweet Fried Dumplings)
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (4 cups)
- Sugar — 100 g (1/2 cup)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Warm water — 350 ml (1 1/2 cups)
- Sunflower oil, for frying
- Butter and jam, to serve
Method
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Gradually stir in the warm water until a thick, sticky batter forms; it should be thick enough to hold its shape when dropped from a spoon.
- Cover and let the batter rest for 20 minutes.
- Heat about 4 cm (1 1/2 in) of oil in a deep frying pan over medium heat to 175°C (347°F).
- Drop tablespoons of batter into the hot oil, a few at a time, and fry for 3–4 minutes, turning occasionally, until deep golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towels.
- Serve warm with butter and jam.
Introduction: Panikeke, also called keke isite or lapotopoto in different island communities, are small sweet fried
dumplings popular for breakfast across Tonga and the wider Pacific.
Cultural Background: Panikeke, also called keke isite or lapotopoto in different island communities, are small sweet fried
dumplings popular for breakfast across Tonga and the wider Pacific. Simple and quick to make from a
basic sweetened batter, they're traditionally eaten warm with butter, jam, or a cup of tea.
Tips: Keep the oil at a steady medium temperature — too hot and the outside browns before the inside cooks through. Resting the batter briefly helps it hold together better when it hits the hot oil.
Variations: Add a mashed ripe banana to the batter for a fruitier version. Roll the warm dumplings in a little extra sugar before serving. Naturally vegetarian.
Storage: Store cooled panikeke in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a 180°C (350°F) oven for 5 minutes, or briefly in a dry pan.
FAQs:
Q: What's the difference between panikeke and keke isite?
A: They're closely related; names and exact methods vary between families and islands, though both describe sweet fried dough eaten for breakfast or snacks.
Q: Can I make the batter ahead?
A: It's best used within a few hours, as the baking powder loses potency over time.
Q: What do Tongans usually serve these with?
A: Butter and jam, or alongside a hot cup of tea or Milo.
- Plain flour — 500 g (4 cups)
- Sugar — 100 g (1/2 cup)
- Baking powder — 2 tsp
- Salt — 1/2 tsp
- Warm water — 350 ml (1 1/2 cups)
- Sunflower oil, for frying
- Butter and jam, to serve
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