Fijian Purini
Ingredients
- 200 g brown sugar
- 200 g all-purpose flour
- 250 ml coconut milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp coconut oil
- 1/4 tsp salt
Instructions
- Put the brown sugar in a pan. Melt it over medium heat, stirring constantly. If you do not stir, the sugar will burn. It just needs to melt.
- Pour half of the coconut milk over the caramelized brown sugar and keep stirring. The sugar will crystallize. After stirring for 1-2 minutes, add the second half of the milk.
- Continue stirring until the crystallized sugar is completely dissolved. The sugar will melt and you will get a frothy syrup.
- After this stage, turn off the heat and set your caramel syrup aside. Let it cool.
- Sift the mixture of flour, salt, baking soda and baking powder into a deep bowl.
- Pour the completely cooled caramel syrup over the flour mixture.
- Add the coconut oil and mix with a spoon until homogenized. You should get a smooth consistency.
- Pour the mixture into a heat-resistant bowl lined with greaseproof paper.
- Place a steaming rack in the bottom of a deep saucepan and add enough water to cover half the height of the pan. Place the container on the riser. Steam over medium heat for 1 hour.
- After 1 hour, open the lid. Check whether it is cooked with a toothpick test (insert the toothpick into the cake. If it comes out clean, it is cooked).
- Set the cooked Purini aside and let it stand until it cools down. After cooling, invert onto a serving plate. Sprinkle powdered sugar on it. Slice and serve.
Your traditional Purini is ready. Bon gagadre!