Here in Kenya, we call them “Kaimati”, but I just like to go with the famous Nigerian “Puff puff” because it just sounds better. They literally look and feel like what they are called, so you better make it spongy enough when you decide to try.
I really enjoyed making these. I guess something about handling dough and using yeast is just satisfying.
- All purpose flour (3 cups)
- Sugar (1 cup)
- Coconut cream powder (2 tbsp)
- Cinnamon powder (2 tsp)
- Salt (1/2 tsp)
- Yeast (4 tbsp)
- Coconut (2 tbsp)
- Water (2 cups)
- In a bowl, thoroughly mix your ingredients starting with the wet, then lastly add your flour.
- Keep kneading until it is evenly mixed into a lose consistency.
- Cover and let it sit for 45 minutes. (The dough will doubled in size because of the yeast.)
- Prepare the oil for deep frying by putting it on medium low heat. To test if it is ready, drop a pinch of the dough and watch to see if it starts to cook.
- You can use a deep spoon to scoop some dough then drop it into the hot oil, or use your hand to pick it out and squeeze some of it through the spacing between your thumb and index finger. They will drop into the oil and form “ball like shapes”.
- Fry until all sides are well cooked and brown in color.
- Serve with some tea and enjoy!