Samoan steamed puligi
A spiced Samoan pudding enriched with coconut cream and steamed until a skewer comes out clean.
This version of puligi is cooked in a mould set inside a pot of water, combining warm spices with a sugar-and-coconut-cream syrup. Puligi has family variations; this recipe follows a coconut-cream version cooked by steaming.
Method
- 01
Prepare the mould and pot
Grease the mould well with some of the butter. Set it on a rack or support inside a pot suitable for steaming, and add water until it reaches the base of the mould without covering it.
- 02
Make the coconut syrup
In a saucepan, combine 1 cup of the sugar with the water and coconut cream. Cook over medium heat for 10–15 minutes, stirring and keeping watch, until the mixture bubbles and thickens. Remove from the heat and let it cool for 15 minutes.
30 min - 03
Mix the batter
In a bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. In another bowl, beat the remaining butter with the remaining cup of sugar until creamy. Beat in the eggs, then mix in the cooled coconut syrup. Add the dry ingredients and mix until the batter is smooth.
- 04
Steam the pudding
Pour the batter into the greased mould and cover it tightly with foil. Set it on the support inside the pot and cover the pot. Keep the water hot enough to produce steam; check the level occasionally and top it up if it evaporates. Steam for 45 minutes to 2 hours, depending on the size of the vessel, until a skewer inserted in the centre comes out clean.
120 min - 05
Cool and serve
Carefully remove the mould from the pot. Let the puligi cool enough to unmould, then cut it into portions.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.