Fluffy, golden Samoan doughnuts made from a simple coconut-enriched batter, deep-fried until crisp outside and airy inside, rolled in sugar while hot.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: sugar coating
Accompaniments: hot koko Samoa (cocoa)
Instructions
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1
Mix flour, baking powder, sugar, and salt in a bowl.
-
2
Beat egg with coconut cream and water. Pour into dry ingredients and mix until a soft dough forms.
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3
Heat oil to 170C.
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4
Drop spoonfuls of dough into hot oil. Fry 3-4 min, turning, until deep golden brown.
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5
Drain on paper towels and roll in sugar while warm.
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6
Serve fresh and warm.
Did You Know?
Keke vai vendors are found at every Samoan market and bus stop, and the fresh-fried smell is one of the most evocative scents of island life.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
Garnishing
sugar coating
Accompaniments
hot koko Samoa (cocoa)
The Story Behind Keke Vai
European missionaries and traders introduced wheat flour and deep-frying techniques to Samoa, and Samoans created their own beloved doughnut tradition. Keke vai became a ubiquitous street food and home snack, with the addition of coconut cream giving it a distinctly Samoan character.
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