Thursday, May 13, 2010

Palm Sugar Poffertjes

  • 250gr high protein flour
  • 11gr dry yeast
  • 75gr palm sugar
  • 200ml milk
  • 200ml coconut milk
  • 2 whole eggs
  • salt to taste
  • butter to grease
  • about 50gr chopped-Java almonds

How To Make:

  1. Combaine flour+yeast. Keep a side.
  2. Mix eggs+ salt+ palm sugar in another medium bowl, then pour into flour (#1).
  3. Add milk and coconut milk. Mix well until smooth. Keep a side.
  4. Rest for about 15 minutes.
  5. Grease the popffertjes pan with butter.
  6. Pour in about one tablespoon of batter into each hole together with chopped java-almonds(known as "kenari). When bubbles appear, bottoms turn lightly brown, use a skew or needle to flip over and cook the other side. They should be cooked until both sides are golden brown. Transfer onto a serving plate.