~403 cal · 6g protein · 65g carbs · 13g fat (estimated, per serving)
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Golden Tongan doughnuts dusted with sugar
🇹🇴 Tongatapu
Keke isite — literally "yeast cake" — are Tonga's beloved doughnuts, fried until deep gold and airy inside. Made in big batches on weekend mornings and sold at markets, they are eaten warm and plain with a cup of tea, sometimes rolled in sugar for the children.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3 cups all-purpose flour
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1/2 cup sugar
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2 tsp instant yeast
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1 tsp baking powder
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1.25 cups warm water
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4 cups neutral oil, for frying
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1/2 tsp salt
Instructions
1
Mix the flour, sugar, yeast, baking powder, and salt, then stir in warm water to a thick, sticky batter-dough.
2
Cover and let rise until bubbly and doubled, about an hour.
3
Heat the oil to 350°F and drop in rough balls of dough with a wet spoon, a few at a time.
4
Fry, turning, until deep golden and cooked through, then drain and roll in sugar to serve.
Tongan weekend market tradition.
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🌏 While it simmers — know your destination
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Tongatapu. The royal island, where lū parcels emerge from the umu.
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Tonga. The Friendly Islands, where Sunday means the umu.
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Oceania. Island kitchens where coconut and the sea rule.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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