Tips and Tricks

Tip 1

Add a pinch of baking powder to the batter to make the puff puff more fluffy.

Tip 2

Fry the puff puff in batches to ensure that they all cook evenly.

Tip 3

Add a few drops of vanilla or almond extract for an extra flavor.

Tip 4

Heat the oil to the right temperature so that the puff puff will be nice and crispy.

Tip 5

After frying, let the puff puff cool for a few minutes before serving.


  • 3 1/2 Cups Flour
  • 2 1/4 Tsp Yeast
  • 2 cups and 1 Tbsp Warm water
  • 1/2 Tbsp Salt
  • 1/2 Cup Sugar
  • Cooking Oil

Puff Puff

Grab a bowl large bowl and mix the salt, sugar, yeast, warm water. Add flour and mix. Let the mixture rise for approximately 1- 2 hours.

In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on low heat.

Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.

Using your hands grab a little bit of mixture at time and drop in the oil.

When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.

Fry for a few minutes until the bottom side is golden brown.

Turn the ball over and fry for a few more minutes until the other side is golden brown.

Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.