3 eggs( seperated )
125 g castor sugar
200 g plain flour
0.5 tsp instant yeast
250 ml coconut cream from 1 grated coconut( or use tinned Ayam Brand coconut cream )
pinch or 2 of salt
Banana & durian up to you
- Whisk egg yolks, sugar, flour, coconut cream, salt and yeast till thoroughly combined. Set aside for half an hour.
- Whisk egg whites till firm but not dry. Fold into the above mixture.
- Grease a non stick mini muffin pan or simillar mould( I don't know what a pukis mould is although I'm familliar with a puki! 
) and dump it into a 200C oven to heat up a bit.
- Pour the pukis batter into the mould to fill up 2/3. Add in some bananas or durian and bake for around 15 mins.
by curryman
smash the ripe banana,
add 1 egg,
a teaspoon of baking powder,
1 cup of flour and
half a cup of brown sugar and
wait for 15 mins for the baking powder to get effect.
make sure the mixture not too watery if it is just add a bit by bit flour.
by destris
bananas,
add some sugar if its not sweet enough,
add in some baking powder and
a bit of flour..
by harsha
mash the bananas (my fav choice would be pisang mas) and add flour and castor sugar
by ftmhashim
1 ripe banana, mashed
1 egg (substitute: 50ml milk/ water??)
1 tsp oil
2 tsp water
2 tsp baking powder
¼ cup icing sugar
100g (close to 1 cup) all-purpose flour
2 tbsp semi-sweet chocolate chips/ raisins (optional)
1) Place all ingredients into a mixing bowl.
2) Mix the ingredients with a fork until well blended.
3) Bring a pot of water to a boil. Steam the cake on a rack for 15 to 18 minutes until a tester inserted into the center of the cake comes out clean.
4) Remove from the steamer and let the cake cool for a few minutes. Use a knife to loosen the sides of the cake and pop the cake out of the bowl. You may add some chocolate chips if you prefer.
I tried making it and thougt it was pretty yummy (didn't really think it was too dense for a cake that didn't need beating), although I had to steam it for longer because I don't have a proper steamer or wok here and had to use a big pot which let steam leak out and the lid was flat so water could drip onto the cake which made mine quite sticky on the top. Try it and see what you think of it
by Chow Times
Ingredients
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
50g corn oil
130g mashed bananas
(B)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda
*Sift 2x
(C)
5 egg whites
40g castor sugar
1/2 tsp Cream of Tartar
Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add mashed bananas. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8.) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.
Result : Moist cake with rather even browning.
by reirei
INGREDIENTS
205 g butter
400 g white sugar
2 eggs
30 ml yoghurt
6 very ripe bananas, mashed
375 g all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
170 g semi-sweet chocolate chips
60 g chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the yoghurt and bananas. Stir together the flour, salt, baking powder, baking soda and cinnamon. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
Bake at 350 degrees F (175 degrees C) until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
by Imelda
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup white sugar
3 tablespoons vegetable oil
2 eggs
2 bananas, peeled and halved lengthwise
DIRECTIONS
1. Place ingredients in the pan of the bread machine.
2. Select the Dough setting, and press Start. Mix the bread for 3 to 5 minutes until the bananas are mashed and all ingredients are thoroughly combined. If necessary, use a rubber spatula to push the dough from the sides of the bread pan. When 3 to 5 minutes have passed on the clock display, press Stop. Do not continue mixing. Smooth out the top of the loaf with the rubber spatula.
3. Select the Bake setting, and press Start. The Bake cycle time may vary with machines, but should be about 50 minutes. To test the bread for doneness, insert a toothpick into the center top. Remove the toothpick. If the bread is done, the toothpick will come out clean. If there is dough on the toothpick, reset the machine on Bake and continue to bake an additional 10 to 15 minutes. Test again with the toothpick to assure the bread is completely baked. Remove the pan from the machine, but allow the bread to remain in the pan for 10 minutes. Remove the bread to cool completely on a wire rack.
by Reena
Ingredients:
1 tsp McCormick Cinnamon Ground
½ tsp McCormick Nutmeg Ground
125g soft brown sugar
200g self-raising flour, sifted
40g chopped walnut
100g melted butter
2 tbsp milk
1 egg
3 ripe bananas, mashed
14 medium-sized muffin cups (note: I used 8 large cups)
Method:
1. Preheat oven to 200°C.
2. Combine flour, walnuts, McCormick Cinnamon Ground, McCormick Nutmeg Ground and sugar in a mixing bowl. Make a well in the center.
3. Using a fork, whisk egg, add in butter, egg, milk and banana together. Add to flour mixture and fold together until just combined.
4. Spoon into muffin cups and bake for 25min.
Reference:
McCormick 2007 edition recipe book.
by Biow ( http://www.post1.net/biow/entry/recipe_spiced_banana_walnut_muffin_recipe_from_mccormick)
Ingredients:
250g salted butter
1 1/2 cups castor sugar
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (4 large bananas)
2 cups plain flour (sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Some Walnuts to sprinkle on top
Method:
Cream butter and sugar in a mixing bowl. Add in eggs, vanilla essence and milk and mix well.
Add mashed banana into the mixture and mix well. Finally add in sifted flour and mix well.
Pour into a loaf pan (I use Pyrex baking loaf pan).
Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
Cool cakes in the pan then remove. Use a sharp knife to slice and serve
by jthorge
