Puligi Samoan Coconut Pudding Recipes

PULIGI - SAMOAN COCONUT PUDDING

Steps:

• In a saucepan over medium heat place 1 cups sugar & allow to dissolve into syrup. Reduce heat and still stirring add coconut milk (Attention! Caramelized sugar and coconut will bubble and it's really hot!). Don't stop to stir until sugar is melted and the syrup is smooth. Set aside to cool.
• In a bowl mix all dry ingredients together.
• In another bowl mix all wet ingredients including coconut caramel (it you like reserve ¼ cup for the glaze) combing them well together.
• Add flour mixture to liquid mixture.
• Pour batter in a greased mold.
• Cooking method in oven with foil; Cover the butter with a greased aluminum foil and bake in pre-heated oven at 350°F/180°C for about 1 hour.
• Cooking method in oven with boiling water; Bake in pre-heated oven where you placed a fire resistant bowl with hot water at 350°F/180°C for about 45-55 minutes.
• Cooking method in steamer; This takes 1-1 ½ hours.
• Take puligi out only when ready (wooden stick test) and glaze it brushing the reserved coconut caramel (option) on it.
• Enjoy this warm (but not hot) with vanilla ice cream, cold with hot custard or simply plain.
• Enjoy.

SAMOAN PULIGI (STEAMED PUDDING)

Steps:

• Prepare your pot(s). If you don't already have fancy pudding steaming equipment, you'll need two pots - one to contain the pudding batter, a larger one to steam it in (the steam bath?)I made this puligi in a tin pot from an old rice cooker, but you can use any other similar sized, suitable baking dish (my mom uses bundt pans). Just make sure it's fairly deep but will still fit comfortably into the steaming pot (yes, that's what I'm calling the larger pot now).
• Grease your tin well. I lined the bottom of mine with baking paper, but found that it really wasn't necessary. The pudding would have popped out easily without it, I'm sure.
• A shallow cooling rack goes into the bottom of the steaming pot; your pudding tin will sit on this.
• Before heating, pour just enough water in the larger pot to to cover the cooling rack (so the water level will come up just to the bottom of the pudding tin). You'll need to top up this water several times as it evaporates during cooking.
• Burning the sugar. Put 1 cup of sugar in a heavy skillet or frying pan. Heat it on high, stirring often, till the sugar melts, turns brown and starts to get really frothy. Stir in your cup of water at this point, but expect a bit of hot sputtering.
• Once the water is incorporated, add the can of coconut cream and enjoy the swirly white in caramel as you mix it all in. Remove the pan from the heat and set it aside to cool.
• The pudding part.Sift the flour with the baking soda, salt and the spices (cinnamon, nutmeg, cloves) into a large bowl then whisk well.
• In another bowl, partially melt the butter (it should be very soft, but not too runny) then mix in the other cup of sugar. Beat in the eggs, one at a time, then stir in the burnt sugar/coconut cream mixture.
• Fold the dry ingredients in and mix well, but just until you get all the lumps out, then pour the batter into your greased tin. Cover it well with aluminium foil, then place it in the prepared steaming pot.
• Put the lid on the steaming pot and bring it to boil. Let it boil, adding more water as necessary, for 1 to 2 hours (mine took about an hour and 45 mins). Use a long skewer, inserted all the way to the bottom of the pudding, to check that it's done - it should come out clean.
• Beat the egg yolks with the sugar, vanilla and cornstarch until light and fluffy.
• In a heavy-based saucepan, heat the milk to boiling (frothing up) point, stirring often, then pour it slowly into the egg mixture, whisking vigorously the whole time.
• Return the entire mixture to the saucepan and heat it again but only gently (to a medium-low setting). Keep stirring till the custard thickens slightly.
• I usually taste it at this point, to make sure it's sweet enough, and add more caster sugar as necessary.
• For an extra creamy custard (optional!) I might add a drop of full cream as well.
• The custard is done when it's thick enough to coat the back of a spoon, although some people prefer it thicker. You'll figure out what works for you.

CHINESE COCONUT PUDDING

Steps:

• Lightly grease a 1-quart mold.
• In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
• Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.

COCONUT PUDDING

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

AUNTIE FRANCES'S PULIGI FALAOA (SAMOAN SWEET BREAD) RECIPE - (3.8/5)

Steps:

• In a saucepan over medium heat place 2 cups sugar & allow to dissolve into syrup. Turn heat down to simmer & slowly add 2 cups water while stirring constantly until all the water is blended, then add vanilla. Mix flour, baking soda & cinnamon. Set aside. Cream sugar & butter, then add eggs, milk & water. Add flour mixture to butter mixture. Add burnt sugar mixture to creamed sugar & butter mixture; mix well. Pour batter in 2 bundt pans that are sprayed with non-stick cooking spray. Cover with foil and bake in pre-heated oven at 350-deg. for about 1 hour. Remove from oven and cool 30 minutes before serving.