Samoan Puligi Steamed Pudding
A spiced Samoan pudding made with coconut cream and steamed in a mould inside a covered pot.
Puligi is a Samoan spiced pudding. This version is steamed in a pot, a home-kitchen alternative to cooking in an earth oven; family recipes may vary in their ingredients and accompaniments.
Method
- 01
Set up the steam bath
Grease the mould with some of the butter. Place a low rack in a large pot and add water for the steaming bath until it reaches the bottom of the mould. Check that the mould fits inside the pot.
10 min - 02
Combine the dry ingredients
In a bowl, mix the plain flour, baking soda, salt, ground cinnamon, ground nutmeg and ground cloves.
5 min - 03
Cream the butter and eggs
Beat the remaining butter with 1 cup sugar until creamy. Add the eggs one at a time and mix until incorporated.
10 min - 04
Prepare the coconut cream mixture
In a saucepan, heat the coconut cream with the measured water and the remaining 1 cup sugar, stirring until the sugar dissolves. Remove from the heat and let the mixture cool until it is no longer very hot before adding it.
10 min - 05
Bring the batter together
Gradually add the flour mixture and coconut cream mixture to the creamed butter, alternating between them and mixing until the batter is even. Transfer it to the greased mould and cover it tightly with foil.
10 min - 06
Steam the pudding
Set the covered mould on the rack inside the pot. Cover the pot and steam for 120 minutes. Keep water in the bath and top it up as it evaporates; do not let water enter the mould.
120 min - 07
Rest and unmould
Carefully remove the mould from the pot and let the pudding rest before unmoulding it.
10 min
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.