Banana Pukis – Indonesian Kue Pukis Pisang

A beloved Indonesian street snack, kue pukis is a soft, lightly sweet cake baked in a special mold. This banana variation combines the fluffy texture of traditional pukis with the natural sweetness and aroma of ripe bananas, topped with crunchy roasted cashews. It’s like a cross between a pancake and a sponge cake, but with an unmistakable Indonesian soul.

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Prep Time 20

Cook Time 20

Resting Time 30

Total Time 1 10

Servings: 12 Cakes

Course: Dessert, Snack

Cuisine: Indonesian

Calories: 160

Ingredients Method Notes

Ingredients

3 large eggs
100 g sugar gula pasir – regular granulated sugar, best if fine
150 g all-purpose flour tepung terigu protein sedang – sifted
1 tsp instant yeast ragi instan
100 ml coconut milk santan – canned coconut milk works well
2 medium ripe bananas pisang ambon – about 150 g, mashed; Cavendish bananas are fine if very ripe
⅛ tsp banana essence esens pisang – optional, enhances aroma
30 g melted butter or margarine mentega/margarin leleh – for the batter
Butter or margarine for greasing the pan
50 g roasted cashews kacang mete – chopped

Instruction

Activate the yeast: Mix instant yeast with 2 tbsp warm coconut milk and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
Whip eggs and sugar: In a mixing bowl, beat eggs and sugar until pale and slightly thick.
Combine dry and wet: Add sifted flour gradually, stirring gently. Pour in the yeast mixture, mashed bananas, remaining coconut milk, banana essence (if using), and melted butter. Mix until smooth and well combined.
Ferment: Cover the bowl and let the batter rest for 30 minutes. The surface should look slightly bubbly.
Cook: Heat a pukis mold pan (or alternative pan, see notes) and lightly grease with butter. Pour batter until ¾ full. Cover and cook until half set. Sprinkle with chopped cashews, then cover again and cook until golden and fully set.
Remove from the mold and serve warm.

Notes

Mold substitute: Traditional pukis uses a half-moon cast-iron mold, which may not be available outside Indonesia. You can substitute with a madeleine pan, mini loaf pan, or muffin tin. The taste remains authentic even if the shape differs.
Banana substitute: Use very ripe Cavendish bananas (skins with brown spots) if pisang ambon is not available.
Coconut milk: Canned coconut milk is the easiest choice. Shake well before use. If too thick, dilute slightly with water.
Fat choice: Margarine is commonly used in Indonesia, but unsalted butter gives a richer taste and is easier to find in the U.S. and Europe.
Banana essence: Optional—skip if you don’t have it, as ripe bananas already give plenty of flavor.