Fijian Purini Recipe: Steamed Pudding Cake
, by Domalco, 2 min reading time
Purini (Fijian steamed pudding) is a soft, moist cake steamed in a pot instead of baked. A must at Christmas, birthdays and church soqo (gatherings).
Photo: Rod Long / Unsplash
Purini (Fijian steamed pudding, from the English word "pudding") is a soft, moist cake that's steamed in a covered tin inside a big pot of water rather than baked. Before most homes had ovens, this was how Fijian families made cake, and it's still a favourite at Siga ni Sucu (Christmas Day), birthdays and church soqo (gatherings). It's often coloured pink or green and served warm with lolo (coconut cream) or custard.
Fijian words in this recipe
- purini (steamed pudding)
- suka (sugar)
- lolo (coconut cream)
- soqo (gathering, function)
- Siga ni Sucu (Christmas Day)
- ti (tea)
Ingredients
Makes one 20 cm pudding (10–12 slices) · Prep 15 min · Steam 1½–2 hours
- 3 cups plain flour
- 3 tsp baking powder
- 1 cup suka (sugar)
- 125 g butter, melted
- 2 eggs
- 1½ cups milk or thin lolo (coconut milk)
- 1 tsp vanilla essence
- Pinch of salt
- A few drops of food colouring (optional, pink or green is traditional)
Method
- Prepare the tin. Grease a 20 cm round cake tin or heatproof bowl. Choose a pot large enough to hold it with a lid on, and put a small rack or upturned saucer in the bottom.
- Mix the dry ingredients. Sift the flour, baking powder and salt into a bowl and stir in the sugar.
- Add the wet ingredients. Whisk the eggs, melted butter, milk and vanilla, then fold into the dry ingredients until just combined. Stir in the colouring, if using.
- Cover. Pour the batter into the tin (no more than two-thirds full). Cover tightly with greased foil, pleated in the middle to allow it to rise, and tie it with string.
- Steam. Place the tin on the rack and pour boiling water into the pot to come halfway up the tin. Cover with the lid and simmer gently for 1½ to 2 hours. Check the water every 30 minutes and top up with boiling water.
- Test. A skewer pushed into the centre should come out clean.
- Serve. Rest for 10 minutes, turn out and serve warm in slices with lolo, custard or a cup of ti (tea).
Tips
- Don't let the pot boil dry. Keep the water at a gentle simmer and top up with boiling water, never cold.
- Keep the foil tight so no water gets into the pudding.
- Flavour ideas: add mashed ripe banana, grated coconut, or a handful of sultanas.
Frequently asked questions
Can I bake purini instead?
You can bake it at 180°C for about 45 minutes, but it will be a regular cake. Steaming gives purini its moist, dense, pudding-like texture.
How long does purini keep?
Up to 3 days in an airtight container. Re-steam slices for a few minutes to warm them.
Bake it with Domalco
Find cake tins and bakeware, large pots and mixing bowls at our Ba and Lautoka stores, or shop online with free delivery on orders over $100.
Try next: Vakalolo · Cassava cake