Pani Keke Samoa Food

PANI-KEKE SAMOA

Ingredients:

• 3 1/2 cups plain flour
• 1 1/3 cups white sugar
• 2 teaspoons baking powder
• 2 bananas, very ripe and mashed
• 1 tablespoon vanilla extract
• 1 1/2 cups water
• vegetable oil (for frying)

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the pani-kekes while frying, or at last 3 inches deep.
• Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

SAMOAN PANIKEKE

Ingredients:

• 3 ½ cups all-purpose flour
• 1 ⅓ cups white sugar
• 2 teaspoons baking powder
• 2 very ripe bananas, mashed
• 1 tablespoon vanilla extract
• 1 ½ cups water
• 6 cups vegetable oil for frying

Steps:

• Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the panikekes while frying, or at last 3 inches deep.
• Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.

AUNTIE LUCI'S PANIKEKE LAPOTOPOTO (SAMOAN/TONGAN ROUND PANCAKES) RECIPE - (3.9/5)

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 cup sugar
• Pinch of salt
• 1 egg
• 1/2 cup milk
• Water
• Oil for frying

Steps:

• Heat up your oil over medium heat, then as soon as it starts to get shimmery, turn the heat down low. If you have anything as fancy as a thermometer in your kitchen, heat the oil to somewhere between 320°F and 356°F (160°C to 180°C). Sift the flour, baking powder, sugar and salt. Add the egg and milk, then mix everything up with enough water to form a thick batter like a wet dough. Fry tablespoonfuls in the oil for 3-5 minutes until they're dark golden brown. If your oil is too high, the panikeke will be uncooked on the inside. If your oil is too low you'll have greasy panikeke. So every couple of batches, break one open to make sure it's cooked through.