Le Stanze Bistrot Cafe – If you are looking to bring a touch of traditional Indonesian sweetness with a modern twist to your palate, Chocolate Pukis is an excellent choice. This beloved snack is a soft, fluffy cake made in a special mold, infused with rich chocolate flavors and a creamy texture. At Le Stanze Bistrot Cafe, we take pride in serving authentic yet elevated versions of classic treats, and our Chocolate Pukis is no exception.
The unique combination of ingredients — including coconut milk, chocolate paste, and a blend of margarine and roombutter — creates a melt-in-your-mouth experience that is perfect for tea time or a casual dessert. Whether you are an experienced baker or a curious food lover, this recipe is easy to follow and guarantees delicious results.
Below is the detailed recipe and step-by-step instructions to create approximately 50 pieces of Chocolate Pukis, ideal for sharing or selling at your café.
| Ingredients | Quantity | Notes |
|---|---|---|
| All-purpose flour | 500 grams | Sifted for smooth batter |
| Granulated sugar | 220 grams | Adjust sweetness if preferred |
| Margarine | 200 grams | Melted |
| Roombutter | 50 grams | Melted |
| Dark cooking chocolate (DCC) | 65 grams | Melted |
| Eggs | 2 large | Beaten lightly |
| Coconut milk | 300 ml | For moist texture |
| Fresh milk | 500 ml | Helps batter smoothness |
| Instant dry yeast | ½ sachet (about 4g) | Activates the dough rise |
| Salt | 1 teaspoon | Balances sweetness |
| Chocolate paste | 1 teaspoon | For deep chocolate flavor |
Also Read : Delightful Chocolate Milkshake at Le Stanze Bistrot Cafe
| Step | Instructions | Estimated Time |
|---|---|---|
| 1 | Melt margarine, roombutter, and dark cooking chocolate together. Set aside to cool slightly. | 10 minutes |
| 2 | In a large bowl, mix all dry ingredients: flour, sugar, salt, and instant yeast. Stir well to combine. | 5 minutes |
| 3 | Gradually add coconut milk and fresh milk into the dry mix. Stir until no lumps remain. | 5 minutes |
| 4 | Add the beaten eggs to the batter and mix evenly. | 3 minutes |
| 5 | Cover the batter and let it rest for 1 hour at room temperature to activate the yeast and allow rising. | 1 hour |
| 6 | After resting, stir in the melted margarine, roombutter, and chocolate mixture along with chocolate paste. | 5 minutes |
| 7 | Preheat the pukis mold or pan. Before pouring, stir the batter once more. | 5 minutes |
| 8 | Pour the batter into each mold, filling up to ¾ to allow for expansion. Close the lid and cook until half done. | 8-10 minutes |
| 9 | Open the mold and sprinkle chocolate sprinkles (meses) on top. Close the lid and continue cooking until fully baked. | 5-7 minutes |
| 10 | Test doneness by inserting a toothpick; if it comes out clean, remove from mold. Let cool slightly before serving. | 2-3 minutes |
Chocolate Pukis is best enjoyed warm, fresh from the mold, with the chocolate sprinkles adding a delightful texture contrast. This treat is perfect alongside a cup of hot tea or coffee and will surely become a favorite for your customers at Le Stanze Bistrot Cafe.
The combination of coconut milk and melted chocolate gives this cake a uniquely moist and rich flavor, setting it apart from other traditional snacks. Whether you serve it as a snack, dessert, or café special, your patrons will appreciate the authentic taste and fluffy texture.
Try baking this recipe for your next café menu item or a cozy home gathering. It’s easy to prepare, requires simple ingredients, and yields around 50 pieces, making it great for sharing or selling. The warm, chocolate aroma filling your kitchen or café will definitely attract attention and compliments.
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