Thursday, December 9, 2010

Keke 'Isite

This recipe is dedicated to my grandma Salote Lasini Fakatou Wolfgramm. This is a recipe that she taught my mother and a treat that she always made for all of her children and grandkids.
Rest in Paradise grandma! Families are Forever!
Ofa Ta'engata!












Yields: 6-8 dozen

Ingredients:

Approximately 4 cups of warm water

If you are using this yeast use 2 packets of  yeast

If you are using this yeast

use 4-1/2 teaspoons of yeast

2 cups of sugar and separate 1 tbsp

8 cup of flour
4 tsp. Baking Powder

**For a smaller batch use half of each of the above measurements.**

Directions:
  • In a small bowl stir yeast and 1 cup lukewarm water and 1 tbsp. of sugar until combined. Allow yeast  to dissolve. Set aside.
  • In a separate bowl: Mix flour, baking powder and sugar until combined. Stir in yeast/water mixture until combined  and completely mixed. Slowly add more water and continue mixing with your hands. Add water as needed until dough is a good consistency.

(The measurements are not always precise, so just add a bit
more flour 1/4 cup at a time if your dough is too runny.)

  •  Cover the bowl with plastic wrap and allow it to rise, about 45 minutes to an hour or until it has doubled in size. Dough should be thicker than a pancake batter but not as dry as a bread dough.
(The texture of the dough will change after proofing.)
  • Heat vegetable oil for deep frying.
  • Drop by spoonfuls into hot oil. Try using the hand method, as seen in the video, ensuring that you are dropping dough close to the oil to prevent splatters. If you prefer to you can also scoop dough with a large spoon and push the dough off of the spoon carefully dropping dough into the oil. Try to make the dough round as you slide it off the spoon.
  • Fry the Keke on one side until browned, turn and brown on the opposite side. 
  • Remove browned Keke and drain on Paper towels.
  •  Allow the Keke to cool.
  • Once it has cooled, eat it and enjoy!

Suggested toppings: Roll and dust powdered sugar on the Keke.


This recipe was shared on: I'm Proud to be Tongan Facebook page 





Serve with: Honey, Jelly or Jam.
We love having these with Hot Cocoa or Koko Samoa!
You can order Koko Samoa from our family store:


**If you are using the hand drop method, keep water nearby
 and dip your hand in water before grabbing the dough.
It makes it easier to use the hand drop method.



14 comments:

Ursala, Patrick and Gabriel Tora said...

In Fiji its an Indian Dessert called GULAGULA

oh just ehu. said...

OH MAN!! THANK YOU!!! I haven't had these since I was a kid!! I can't wait to make some again!!!

Taahine said...

I got a little teary when I saw the video. Makes me miss my aunties back in Tonga. They always make them by the crate full. And save one crate for me. :)

Kepa Faleta said...

OMG I was searching for this recipe online and noticed that this is the blog that I'm following, hehe, I should've known to look it up in here! THANK YOUUUUUU! Let's see how I do for my first time, been craving these all day...so I'm glad I found your recipe, THANK YOU! =)

Kepa Faleta said...

Hey! Just wanted to share how I did with my keke 'isite, it was so yummy ALL THANKS TO YOU! =) I was so nervous especially with my hubby around, but he was there to assist me because he loves keke 'isite and he was so excited that I got the recipe down and we along with our 3 girls enjoyed it. I added two bananas to it and we ate it with vanilla ice cream! =) YUM! Hubby had two bowls of keke 'isite with ice cream...LOL! THANK YOU SO MUCH AGAIN, I'm sorry just can't stop saying THANK YOU, LOL! =) Ofas!

Mama Lise said...

Thank u for ur recipe today is a cold rainy day and thought of making some and don't know the recipe until i google it and got this website..in 10 min i will be starting making them..so can't wait to try it and im sure this is good just by reading everyones comment. Thank u again :)

Anonymous said...

Is it plain or self raising float flour??

Ane said...

@ Anonymous- Regular flour. The yeast helps it rise. Thanks for the question.

Anonymous said...

Thanks for sharing this recipe....first time made it last night it was delicious ..... My hubby n kids asked if I can make them again today.....malo aupito for sharing

Anonymous said...

hi there im a little lost what does 2 pkgs of yeast mean is it package? how else could I measure it thank you!!

Anonymous said...

1 pkt of yeast is 7gms

Anonymous said...

what kind of oil??

Anonymous said...

Beautiful recipe..love ur blog..ur awesome for sharing..most poly wemon dnt like to give out their recipes but by sharing we can keep traditional food alive for generations to come.

Ane said...

Anonymous Anonymous said...

what kind of oil??

October 14, 2013 at 9:40 PM


Vegetable oil