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Puff-puff is most often eaten as a plain bread but many variations are possible, especially when it is made for a dessert. You can experiment with various condiments, such as allspice, nutmeg, cinnamon, etc.
- Makes 40-60 balls.
- 2 cups (or about ½ liter) flour
- 2 cups (or about ½ liter) water
- ½ cup (or about an eighth of a liter) Sugar
- 2 teaspoons yeast
- Some vegetable oil
- Mix the flour, Sugar, water, and yeast together until the batter is smooth.
- Wait until the dough has risen. About 2½ hours or so should do. (I've heard that if you use quick-rising yeast, you don't have to wait, but I have not tried it yet.)
- Put vegetable oil into a pot, until it is at least 2 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.
- Test to make sure the oil is hot enough by putting a 'drop' of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
- When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.