There were so many variations online so I took what I thought were the tastiest suggestions and combined them into my own recipe. I used less sugar than some other recipes and chose to use the coconut milk rather than water. It came out moist and tasty.
Puligi
Burnt Sugar mixture:
1 cup sugar
1 cup coconut milk
1/2 teaspoon vanilla
Pudding:
3 1/2 cups flour
2 1/4 teaspoons baking soda
2 tablespoons cinnamon
2 teaspoons nutmeg
1 cup sugar
1/2 cup butter
1 can evaporated milk
3/4 cup coconut milk
2 large or 3 medium eggs
*usually a can of coconut milk yields just enough for the 1 3/4 cups you will need in both parts of the recipe.
Begin with the burnt sugar. Place the sugar in a saucepan over medium heat and stir as it dissolves. Continue to stir until it becomes a brown syrup. Remove the saucepan from heat and slowly add the coconut milk and vanilla, stirring quickly so that nothing caramelizes at the bottom of the pan.
In a mixing bowl, sift together the flour, baking soda, cinnamon, and nutmeg. In another bowl cream the butter and sugar. slowly add the evaporated milk, coconut milk, and eggs. Add the dry ingredients to the wet ingredients and mix well (the batter will be soupy). Add the burnt sugar mixture and mix. Pour the batter into a bundt pan or loaf pan that is well buttered and lined with foil. Seal the top of the pan with foil so that steam does not escape.
Place the pan on the middle rack of an oven. If you can, place the pan in a water bath with water halfway up the sides. I only had a shallow roasting pan that I filled with water but it worked out. Bake at 350 F (176 C) for two hours.
You may also steam the pudding in a pan for two hours.
The pudding was fragrant and moist. It was a hit with SB, which was quite a coup considering what a snob he is about sweets.
Puligi
Burnt Sugar mixture:
1 cup sugar
1 cup coconut milk
1/2 teaspoon vanilla
Pudding:
3 1/2 cups flour
2 1/4 teaspoons baking soda
2 tablespoons cinnamon
2 teaspoons nutmeg
1 cup sugar
1/2 cup butter
1 can evaporated milk
3/4 cup coconut milk
2 large or 3 medium eggs
*usually a can of coconut milk yields just enough for the 1 3/4 cups you will need in both parts of the recipe.
Begin with the burnt sugar. Place the sugar in a saucepan over medium heat and stir as it dissolves. Continue to stir until it becomes a brown syrup. Remove the saucepan from heat and slowly add the coconut milk and vanilla, stirring quickly so that nothing caramelizes at the bottom of the pan.
In a mixing bowl, sift together the flour, baking soda, cinnamon, and nutmeg. In another bowl cream the butter and sugar. slowly add the evaporated milk, coconut milk, and eggs. Add the dry ingredients to the wet ingredients and mix well (the batter will be soupy). Add the burnt sugar mixture and mix. Pour the batter into a bundt pan or loaf pan that is well buttered and lined with foil. Seal the top of the pan with foil so that steam does not escape.
Place the pan on the middle rack of an oven. If you can, place the pan in a water bath with water halfway up the sides. I only had a shallow roasting pan that I filled with water but it worked out. Bake at 350 F (176 C) for two hours.
You may also steam the pudding in a pan for two hours.
The pudding was fragrant and moist. It was a hit with SB, which was quite a coup considering what a snob he is about sweets.
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