Tuesday, September 13, 2011

PULINGI (Samoan Steamed Pudding)


I was given this recipe by an elderly Samoan woman when I was living in Hawaii, around 1975.  I have tried to word it so the instructions maintain the integrity of the original recipe, which was handed down to her.


1 c water
2 c sugar (1-1/2 c. to “burn”, 1/2 c added to dry ingreds.)
1-1/2 c oil
1 can condensed milk (NOT the sweetened kind)
3 eggs
6 c flour
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
Sauce:  2 cups milk, 2 c water, tapioca to thicken, sugar to taste

In a small saucepan, boil the 1 cup of water.  “Burn” 1-1/2 cup sugar by putting it in a hot frying pan, stirring until it melts/bubbles and turns a caramel color (don’t let it get dark brown).  Then slowly add the boiling water, stirring until any lumps are melted.  Slowly stir in the 1-1/2 cups of oil.  Set aside in a large bowl until cooled. When mixture is cooled; in a small bowl mix the can of milk and 3 eggs together.  Add to cooled sugar mixture.  Then gradually stir in all dry ingredients (flour, 1/2 cup sugar, baking powder, cinnamon, nutmeg and salt).  Put mixture in greased and floured coffee can(s) and steam for 2-3 hours.  To make sauce, boil 2 cups milk (can use canned milk, if desired)  and 2 cups water, with sugar, to taste.  When this comes to a boil, add enough tapioca to thicken, stirring constantly to prevent burning.  Pour sauce over pudding when serving.

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