Samoan Panikeke Recipe

Flour: The base of the batter, providing structure and texture.

Sugar: Adds sweetness to the dough, making the panikeke a delightful treat.

Water: Combines with the dry ingredients to create a smooth batter.

Baking powder: Helps the dough rise, resulting in a light and fluffy texture.

Vanilla extract: Adds a rich, aromatic flavor to the batter.

Salt: Enhances the overall flavor by balancing the sweetness.

Oil: Used for frying the dough balls to a perfect golden brown.

When mixing the batter, ensure that the water is added gradually to avoid lumps. This will help achieve a smooth consistency. Additionally, when frying, make sure the oil is at the right temperature by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready. This prevents the panikeke from absorbing too much oil and becoming greasy.

• flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• sugar - Substitute with honey: Honey provides natural sweetness and adds a unique flavor profile, though it may slightly alter the texture.

• water - Substitute with milk: Milk adds richness and a creamier texture to the batter.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but equally delightful flavor.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• oil for frying - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier option for frying.

• Allow the panikeke to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled panikeke in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in a cool, dry place if you plan to consume them within 1-2 days. For longer storage, refrigerate them.
• For freezing, wrap each panikeke individually in plastic wrap or aluminum foil. This helps maintain their texture and flavor.
• Place the wrapped panikeke in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the panikeke at room temperature for a few hours or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the panikeke on a baking sheet and warm for about 10 minutes, or until heated through.
• Alternatively, you can reheat them in the microwave. Place a damp paper towel over the panikeke and heat on medium power for 20-30 seconds.
• For a crispier texture, consider reheating the panikeke in a toaster oven or air fryer for a few minutes.

• Preheat your oven to 350°F (175°C). Place the panikeke on a baking sheet and cover them loosely with aluminum foil. Heat for about 10-15 minutes until they are warmed through. This method helps maintain their crispy exterior while ensuring the inside is warm and soft.

• For a quicker option, use a microwave. Place the panikeke on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make them soggy.

• If you prefer a crispier texture, consider using an air fryer. Preheat the air fryer to 350°F (175°C). Place the panikeke in a single layer in the basket and heat for 3-5 minutes. This method will help restore their original crunch.

• Another method is to use a stovetop. Heat a non-stick skillet over medium heat. Add a small amount of oil or butter to the pan. Place the panikeke in the skillet and heat for 2-3 minutes on each side until they are warmed through and slightly crispy.

• For a steamier option, use a steamer basket. Place the panikeke in the steamer basket over boiling water. Cover and steam for 3-5 minutes. This method will keep them moist and soft.

• Mixing bowl: Used to combine and mix the dry and wet ingredients together until smooth.

• Whisk: Helps in thoroughly mixing the ingredients to achieve a smooth batter.

• Measuring cups: Essential for accurately measuring the flour, sugar, and water.

• Measuring spoons: Used to measure the baking powder, vanilla extract, and salt precisely.

• Frying pan: Used to heat the oil and fry the batter until golden brown.

• Slotted spoon: Handy for removing the fried panikeke from the hot oil and allowing excess oil to drain.

• Paper towels: Placed on a plate to drain the excess oil from the fried panikeke.

• Spatula: Useful for flipping the panikeke to ensure even frying on both sides.

Prepare ingredients in advance: Measure and mix dry ingredients ahead of time to streamline the process.

Use a cookie scoop: This ensures uniform batter portions and speeds up the frying process.

Preheat oil: Start heating the oil while mixing the batter to save time.

Batch frying: Fry multiple panikeke at once to reduce overall cooking time.

Drain efficiently: Use a wire rack over paper towels for quicker draining and less mess.