Fijian chef Bertrand Jang shares his Fijian purini recipe with us. An oldie that he remembers his grandmother making for their family.
Fijian Purini (for 6 inch cake mould)
½ cup Brown sugar
2 cups Castor sugar
200ml Coconut milk
200ml Coconut cream
2 cups Flour
1 tsp Baking powder
½ tsp Baking soda
1 tsp Orange, zest
Preheat oven to 160®c and grease a 6-inch cake mould. You will also need a deep baking tray and a jug of boiling water.
Caramelize sugar till smoky, add coconut milk and cream. In a bowl sift dry ingredients and zest orange and ginger.
Fold dry ingredients into vakalolo, mix till well combined.
Pour into greased cake tin.
Place in the centre of the baking dish and fill dish 1/3 to the height of the cake tin.
Firmly cover with aluminium foil and steam bake for 1 hour or until cooked.