Friday, February 15, 2008
Samoan Puligi (Pudding)
Diane Timoteo's Puligi From the Star Bulletin
(Samoan bundt cake)
3-1/2 cups flour
2 teaspoons baking soda
1 teaspoon EACH cinnamon, cloves, nutmeg
2 sticks margarine plus 3 tablespoons margarine, divided use
2 cups granulated sugar, divided
1 regular-size can evaporated milk
1 cup water
Optional: 1-1/2-ounce box raisins, 1/2 cup crushed walnuts, 1/2 cup glace mixed fruits (or to taste)
Mix together dry ingredients.
In a separate large bowl, cream 1 stick of margarine and 1 cup of the sugar. Add eggs; mix well.
In saucepan over high heat, heat remaining cup of sugar until it melts and browns. Add water slowly, stirring constantly, to incorporate. Add milk and bring to a boil.
Combine milk and sugar mixtures well; add dry ingredients, fruits and nuts. Stir slowly in one direction until combined thoroughly.
Melt remaining margarine, pour into a bundt cake pan; tip to coat sides. Pour batter into bundt pan.
To steam: Place 3 empty cans in a stock pot large enough to hold bundt pan. Add water to cover cans, and bring water to a boil. Place bundt pan on cans; cover and steam 40 to 45 minutes or until a bamboo skewer inserted in cake tests clean. (Some cooks oven-bake puligi or steam it in an imu, or underground oven.)
Spread remaining 3 tablespoons margarine over a large plate. Up-end cake onto plate and gently remove bundt pan. Then, up-end cake again onto a serving plate, so "buttery" top is right side up. Makes 24 slices.
Lower-fat option: Instead of coating bundt pan with margarine, spray pan with vegetable-oil nonstick-cooking spray, then omit 3 tablespoons margarine on cake top. Serve with a custard sauce.
Approximate nutritional analysis per serving with fruits and nuts: 260 calories, 12 grams total fat, 2 grams saturated fat, 28 milligrams cholesterol, 265 milligrams sodium.*
Per serving, with lower-fat option: 220 calories, 7 grams total fat, 1 gram saturated fat, 28 milligrams cholesterol, 190 milligrams sodium.*