Hi Guys!
Continuing my adventure with sourdough starter, here is an Indonesian cakelettes that normally would use yeast granules and egg (and coconut milk rather than regular milk!)
While the egg counter part would have that nice sponge fluffiness, I found the eggless to be denser, and obviously has that tangy sourdough flavor yum, and also texture that has holes, just like a sourdough bread would have hahaha
Next time I will add egg to my batter and see how different it would be 🙂
360 g sourdough starter/discard
150 g flour
90 g sugar
1 tsp Mexican vanilla essence
200 ml lukewarm milk
1 tbsp margarine
Mix everything with whisk
Preheat mold/pan on low-medium heat until hot, brush with a little oil
Pour batter, add some topping, cover lid, cook until cake is done
Topping of your choice:
Raisin
Chocolate rice (chocolate based sprinkles)
So am lazy taking step by step pictures lately, do check the video instead if you’d like to see how I made these babies 😀
Sourdough Pukis
Ingredients
- 360 g sourdough starter/discard
- 150 g flour
- 90 g sugar
- 1 tsp Mexican vanilla essence
- 200 ml lukewarm milk
- 1 tbsp margarine
Instructions
- Mix everything with whisk
- Preheat mold/pan on low-medium heat until hot, brush with a little oil
- Pour batter, add some topping, cover lid, cook until cake is done
Video
Notes
Raisin
Chocolate rice (chocolate based sprinkles)
