Fiji Style Steamed Coconut Pudding / Purini (Puteni, Puligi, Burnt Sugar Pudding)
HTML-код
- Опубликовано: 29 авг 2024
- Fiji Style Steamed Coconut Pudding / Purini (Puteni, Puligi, Burnt Sugar Pudding)
Ingredients
• 3 Cups Self-Raising Flour (Sifted) / (Or Use 3 Cups Plain Flour & 3 Tsp Baking Powder)
• A Cooking Spray
• 1 Can Coconut Milk / Coconut Cream
• 2 Cups Raw Sugar
• 50 G Butter Chopped
Utensils:
• Pudding Steamer or Any Cake Tin
• A Piece Of Foil
• Some Hot Water
• A Piece Of String (Optional)
• Some Baking Paper (Or Use Butter)
Method:
1. Place a pot on medium heat, add sugar and cook it until all the sugar crystals have melted, stirring it frequently.
2. Turn the heat off and continue stirring it for 1 minute to cool down the caramel slightly.
3. Add 1/2 the coconut milk and give it a mix. At this stage it will splatter and the caramel will become lumpy and hard. Add the remaining coconut milk and give it a mix.
4. Put the heat back on medium and continue stirring until the caramel is lump free and starts to boil.
5. Turn the heat off, transfer it into a heat proof jug and let it cool down completely.
6. The caramel has cooled down completely, now it's time to make our pudding.
7. Take your cake tin or a pudding steamer, spray it with some cooking spray , line it with some baking paper and spray it with the cooking spray again or you can also use some butter if you like.
8. Take self raising flour in a large dish, add butter and rub the butter and the flour together until combined.
9. Add 1/2 the caramel and mix it using a spoon. Add the remaining caramel and mix it well to combine.
10. Scrape the batter into the prepared cake tin, move the cake tin side to side to spread the batter evenly and tap it twice on the bench top. Take a piece of foil, spray it with some cooking spray and use it to cover the top of the batter. Scrunch the foil on the sides and press it firmly. To keep the foil in place , tie it with a piece of string which is optional and put it aside while we get the steamer ready.
11. Place a large wok or a pot on medium heat, place a trivet or some egg rings in the bottom, add some hot water, put a lid on and bring it to a boil.
12. When it starts to boil, take the lid off, carefully place the pudding on the trivet and check the water level. It should come 1/2 way up the sides of the cake tin. Top it with extra hot water if needed , put the lid on and steam it for 1 hour. Always keep an eye on the water level and have extra hot water ready if needed.
13. After 1 hour , turn the heat off, carefully take the pudding out and place it on the bench top. To see if the pudding is cooked , insert a skewer or a toothpick in the centre of the pudding. If it comes out clean, it means that the pudding is ready but if your pudding is not cooked, steam it for a further 15 minutes and check it again.
14. My pudding is ready. Let it cool for 30 minutes in the cake tin or the pudding steamer.
15. After 30 minutes, the pudding is still slightly warm, take it out on a plate and it is ready to serve .
16. Fiji Style Steamed Coconut Pudding or Purini is ready and you can serve it warm or cold, on its own or with some icing sugar dusted on the top . You can even serve it with some custard, vanilla ice cream or some butter spread on the top as well.
17. Enjoy.
Tip:
To measure your flour, take a cup of flour, use something flat to push it down to pack it firmly, remove excess flour and you get your 1 cup. If you measure your flour this way then your measurements will never go wrong
Thank you Anita, definitely making this in the weekend.
Dear Boila, You are welcome. Hope you enjoy this recipe. Regards Anita.
"I've got here..." ❤
Dear Scary, Hope you enjoy this recipe. Regards Anita.
I will try and I will let you know
Dear Nina, Hope you enjoy this recipe. Regards Anita.
Thank you Anita...I baked the pudding yesterday [Purini] it was delicious. Yummy...Thank you for the recipe...
Love from Europe
Dear Nina, You are welcome. Glad you enjoyed this recipe. Regards Anita.
Dear Nina, Thank you. Love from Australia. Regards Anita.