Pani Keke Samoa
- 3 ½ Cups Flour
- 1 Cup Sugar
- 2 teaspoons baking powder
- 1 ½ Cups Water
- Abt. 3 ½ Cups Vegetable oil
Combine dry ingredients and water, folding together until well blended. My mix turned out a bit dry this time, but usually that amount of water is just right.
One trick I learned from making this a lot is to dip the spoon in the hot oil before scooping the dough. It makes it much easier to slide the dough into the oil.
Cook until keke is golden brown. When a skewer inserted in the center of keke comes out clean, it's ready to be placed on a draining station. I usually use a layer of newspaper covered with a few layers of paper towels on a platter.
Baby Boy loved it and kept coming back in the kitchen for more. Pani keke are best warm. American versions coat the keke with cinammon sugar before serving on ice cream. Personally, I love them with butter, jam and a hot cup of coffee.
Natural yogurt (plain) with fresh strawberries and honey. So good! I'm going to try making crock pot yogurt sometime. Baby Boy and I are watching Disney cartoons and hanging out. Happy lazy Saturday!