Tongan Keke Isite Siaine-per viewer request)
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- Опубліковано 2 гру 2021
- Thank you for watching! I’m making Keke Isite Siaine- Recipe (per viewer request) My viewer wanted some Ideas of how to distribute the dough Into the oil. I hope this video helps a little. Hope you enjoy!
Music by: Hex Fonua
I have permission to use his song “Runaway” for my intro.
Ingredients:
8 Cups of All Purpose Flour
1 packet of Yeast (Fleishman’s Rapid Rise Yeast)
4 Cups of Water
2 Cups of Sugar
4 Tsp of Baking Powder (optional)
Vegetable Oil or Canola Oil
This video shows a double serving
Stay blessed 🙏
Love y’all ❤️ - Розваги
Yummy
Thank you so much dear friend for your sweet comment. Have a great day. Stay blessed.
My favorite dish is luau,taro and sapasui.And I love the panikiki,
Thank you so much dear friend for your sweet comment. I appreciate you sliding through. My favorites too my friend. Hope you enjoy the recipe. Ofa lahi atu🙏🏾💕😍
Wow very nice and delicious recipe
Aww thank you my friend. I want to eat everything on your list of meals in your videos. Thank you for your comment. Stay blessed 😍🙏
Thanks for sharing 👍 I'm craving this right now.
Aww 🥰 Thank you so much Lovely Moana for your sweet comment. I appreciate you stopping by. Hope you enjoy the recipe. Have a great day and God bless Sis. Ofa lahi atu🙏🏾😍💕
I love panikeke.
Hi dear friend. Thank you so much for watching. Hope you enjoy the recipe. Have a wonderful day and God bless. Ofa lahi atu🙏🏾💕😍
Do you add warm water or cold water? Thank you for your amazing recipes :)
Thank you so much for stopping by. For this recipe, I use warm water. Take care and God bless. Much love 🙏🏾👍💕😍🙌❤️
Thank you so much for this video! You're da best!
Funny thing.. You uploaded this video with perfect timing. I came back to you video's right now to follow your video and make Keke right now. ❤
Aww thank you my friend for swinging by. I sure hope how I showed you on this video with distributing the dough into the oil helps. Let me know how it turns out. The video shows that I doubled my recipe. But, you can go with the single version which I posted in the description box. I hope you try it with the baking powder. You’d get a fluffier Keke. But, I’m anxious for you to try it. Best wishes 😍🙏
@@CeeceeSimpleCookEats Your tips in this video was SO helpful. About 80% were round. LoL I'll keep practicing like you suggested in the video. Thank you again!
Wow @Anna Vili...that's better than me. It took me longer to get 80% round. Good job!! Thank you for letting me know. You made my day. Stay blessed!!
@@CeeceeSimpleCookEats Thank you :) and You too!!!
@@annavili3026 Aww, thank you!!
love this video, and thanks for sharing your techniques and recipe. I have a question, why does my keke's crack when i fry them? is it the mixture, i see your batter consistency, but i don't know if i'm putting too much water in mine, because mine isn't smooth all around like yours, please help! thank you:) and one more thing, so ive been using the scoop, because my hand technique is not there yet lol. could that also be the reason? thanks!
Hi Queen B🥰 Thank you for your comment. When the keke cracks, it means that the oil is far below temperature. I keep my oil on 6 or medium temperature. 110 degrees if you have a thermometer. Just make sure you mix it to the consistency of being able to distribute it into the oil. Using your scoop, works as well because it gives you a nice even size. Once you get the dough into the oil, it will rise up to form your keke ball. I find that the smoother your dough is, the smoother your keke will be. So keep mixing until you get a nice smooth consistency, but not too watery to where you can’t distribute it into your oil. If it’s too watery just add more dough and mix until smooth. Best wishes on your next batch. Please let me know if you make it again and how it turns out. Have an awesome day. Take care and God bless🙏🏾😍
@@CeeceeSimpleCookEats thanks for your quick response, I will attempt to make them again (for the 4th time 🤣) and this time turn my heat down. The keke’s tasted good, I just hated that they were cracked and ugly 😂 but the taste was on point…I will definitely keep you posted on this next batch. Thank you again for the recipe, advice and video 🥰
Queen B, I even have to adjust it down to 4 if I have to. But, Medium temperature is where I heat up the oil and cook it. Just keep turning it to keep it even. Once you see it starts to crack, quickly flip it over to the other side and keep flipping it so it can be even.I hope that helps a bit. But with trying 4x’s, you are doing great. Don’t quit. It’s Trial and Error that will bring you success. You’re doing great, don’t get discouraged.😍😍🥰🥰💕
@@CeeceeSimpleCookEats 😭 4th try is not a charm 🤦🏽♀️ sooo if I had to describe it with one word, a Samoan word, I would have to say that they were “mavekeveke” 🤦🏽♀️ like crack-y AF 😂 BUT I am not going to give up. My oven must be really hot cause I even measured the temp with a thermometer and an infrared one and it was like between 260-300 🤦🏽♀️ so I think todays lesson is, start my heat 15 minutes early at 4, and not the max heat and then turned down, cause then I couldn’t get my heat to lower…okay tomorrow is another day 😆 I’m gonna give it another try 🥴🙏🏽 wish me luck 🍀 but thanks so much for your responses 🥰
Lol trust me Queen B, when I first started to make my keke, mine cracked too and it was animal shaped. Lol. This time crack one egg into your mix. It will make a world of difference too. Thank you 🙏🏾 😍
Looks yummy! l had made some keke or tried to make some lol. A question was the water you add the sugar and the yeast to warm water. The problem l had was that the keke always has a crack not rounded and maybe it's because of the temperature of the oil. l am going to try a healthier version like using whole wheat flour, not the refined flour we Tongans had been using. Also, substitute the sugar and use honey, and rather than the typical canola oil, etc we had been using I'm gonna try extra version olive oil since they are not too bad at Costco. l have to because of what l had found out bout refined flour, sugar, and canola/corn or any of those oil does to us Tongans. It causes inflammation which l started to feel and l am too young for it lol. l have a bottle of coconut oil l bought from walmart maybe l will use that lol. l had cut sugar and the use those types of oil and l can tell a BIG difference! Also, intermittent fasting too which helps a lot. Thank you for the recipe lm gonna try it and we'll see lol.
Thank you so much for your comment my friend. I totally agree with you with excessively eating keke. It's time to try to make a healthy version of it. Wheat, corn, or gluten free flour is certainly a great way of making that happen. Also, true about the sweetners for Keke, like white sugar, we need to have a more healthier option such as honey like you said, and Agave. I was also thinking about Sweetened condensed milk or Stevia as a sweetener too. But, they are more expensive. The thing is with keke has always been that its a much cheaper choice of eating. Buying that 10lb flour $5 and just eating that to get full. Maybe in Tonga at the outer islands that may be the only option, but in the states or overseas, we definitely have other options of eating healthy. Coconut oil is not only healthy, but definitely a delicious choice of oils. All in all, I'd have to do the intermittent fasting for relief altogether from the unhealthy Mukbhangs I eat. lol. I always remember eating keke vai and keke pauta (baking powder) was my breakfast lunch and dinner as a child. Now, Keke, has become a dessert or comfort food. Let me know if you do try a different oil or flour and I'll be glad to try it on camera. Thank you Sepeti. I appreciate your valuable input. Love it!!
@@CeeceeSimpleCookEats oh you got it l will let you know. About the stevia for sweetener l tried that in my coffee and l don't like it cos it has an aftertaste that l don't like. Someone told me to use sugar beet it's better but l live in Hawaii and not much choice here lol. Sounds like you are in TX so maybe look up the sugar beet and see if you like it as an alternative to sugar. Yes, we Tongan must change the way we eat. We eat to live not to suffer at the end of our life. l watched my uncles and my mom (RIP) suffer and l said NOPE l ain't going to repeat that! Yes, you are right back in Tonga l think the refined flour, etc might be ok because we don't eat 3 meals a day plus snacks in between like it is here because food is so abundant and readily available and make it worst what's readily available are the sugary and the no no food lol.
Amen to that!! You said it, right on!! I thought about that too on the aftertaste for Stevia. But, I will definitely try the sugar beets. Great health choice. Mo'oni aupito sis!
@@CeeceeSimpleCookEats well l did it but just half of the recipe and it was good and most of all healthier version. You know it is basically the same recipe l use for my bread lol because l don't buy bread anymore l bake it so it's like a one pound bread but instead of all whole wheat bread l use 3 cups of whole wheat and 1 and a quarter cup of almond flour, half a cup of honey, 2 of the package of yeast, 2 tablespoons of olive oil, salt, and almond milk. It's really good.
@Sepeti Sione Latu, wow that sounds so amazing. I will definitely try making that. Thank you so much for experimenting and sharing your recipe. That sounds yummy for sure. I want to try ngou’a faikakai. I will do that on a video. Have you made that?