Fijian Purini | Fijian Pudding Cake | Purini Recipe

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Purini or Fijian coconut steam pudding is one of the oldest pudding around in Fiji. Purini uses simple ingredients but taste SO delicious! It is moist, not too sweet, and has an amazing caramel color reminiscent of chocolate cake. It has been windy here lately. Typically, the weather is a lot warmer during May, but the wind is keeping things cool. Not that I am complaining! This cooler weather is WELCOME! On days like today, a cup of chai, with some Fijian Pudding Cake/Purini is always a sight for sore eyes [quite literally true in my case, due to allergies]. There is something about the comfort foods of the island that brings back so many great memories. This "pudding cake" uses simple ingredients but taste SO delicious!

I used my Instant Pot to steam this cake, but I have steamed it on the stove in the past and it turns out just as great. You don't even need to change the time. Steaming it for 40-60 minutes seems to do the trick. I steamed mine for 45 minutes in the Instant Pot and let the pressure naturally release for 20 minutes.

As I was researching more about Purini, I learned that there are different varieties of what seems to be the same thing among the islands. In Samoa they have puligi, in Tonga they have puteni, and in Fiji, we have Purini.

Purini is my mom's favorite. When I make Fijian dishes, I always send her pictures, almost immediately. Today, she drove to my house almost as immediately as I sent her this picture. She LOVES this stuff. She doesn't make it often, but back on the Islands, we had it at least once a month, if not more. Today's Purini came out so delicious. I think the use of dark brown sugar imparts such an amazing, homey taste to this. You see, back on the islands, we didn't use white granulated sugar. Brown sugar was common and quite easily accessible. White sugar was harder to find, therefore, a lot of the traditional Fijian recipes use brown sugar. The closest thing I have found to the taste is dark brown sugar, so I typically opt to use dark brown sugar for most of the recipe.

So without further wait... lets get right into the recipe! Here is what you'll need:

  • 3 cups all-purple plain flour 
  • 1 1/2 cups packed dark brown sugar 
  • 1 1/2 tsp baking soda 
  • 2 cups coconut cream/milk
  • 2 tbsp butter, softened
  • Vanilla 1 tsp 
  • 2-6 oz of water 

Method:
  • Line your baking pan with some parchment or wax paper. I usually butter my pan before lining it with wax paper. 
  • Whisk together flour and baking soda. 
  • Rub in butter until the mix resembles sand.
  • In a non-stick pan, over medium heat, melt the sugar. Carmalize it for about 10 minutes. Do not let the sugar burn. Turn off heat, and continue stirring. 
  • Add coconut cream to melted sugar and mix to combine well. 
  • Put over low heat and continue stirring making sure there aren't any lumps in the mix. You want the mixture to be a smooth caramel consistency. Let the mix cool completely before moving on the next step. 
  • Add flour mix to the melted sugar mixture along and combine well. If your mix seems too dry, add a little water at a time until your mix resembles cake batter. 
  • Place in greased pan and steam for 45-60 minutes. Start checking at 45 minute mark. If the center is still gooey, steam for additional time.
  • Serve warm with good butter 
Video showing you how I make it :) 


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