Best RecipesPuligi Video News Recipes

By panipopos



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Best RecipesPuligi - Pudding News Recipes

By panipopos

Following the tradition of English steamed puddings, Samoan puligi is a unique combination of coconut caramel and traditional holiday spices. It's texture is soft and springy and the crumb is moist.

Eaten plain or with butter, puligi is delicious.
Served with hot, steaming custard, it is divine.

When I was growing up, puligi was a real treat. Firstly, there were not many people who had the time to make it. Traditionally steamed, a large puligi could take up to four hours from start to finish. In addition, the puligi ingredients were not in everyone's cupboards in those days. Heavens knows how cinnamon, nutmeg and cloves ended up on the islands (I'm guessing, missionaries?), but looking over the ingredient list, nothing is native to Samoa except for coconut milk. These days, even though steamed puligi is still ideal, some people bake puligi to save time. As for the ingredients, well, if they're not already in your cupboards, they can be found in any local supermarket.

The puligi is done when you test the centre of it with a wooden skewer and the skewer comes out clean. Gently loosen the sides of the puligi with a knife, and turn it out immediately onto a wire rack to cool, with the right side up to prevent cracking.

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Best RecipesPaifala – Samoan half-moon pies (traditional recipe) News Recipes

By panipopos

I’ve done something a little different this time. I’ve made someone else’s recipe.

You see, back in my pre-blogging days, whenever I googled “paifala recipe”, this one recipe would show up 95% of the time. (And Google would also ask me if I meant to search for “paella recipe”. The nerve!)

Since this recipe is out there in Googleland as the recipe for paifala, I was intrigued and had to try it out. Now this is not, I repeat, this is NOT my recipe. Paifala at my house were pineapple-custard stuffed confections enrobed in a buttery, smooth shortcrust pastry. No, this is definitely not that recipe.

This recipe uses cornstarch instead of custard, and the piecrust is similar to masi samoa. The pastry is much nuttier and fragrant than the paifala I’m used to, and the filling is just as good as custard. The ingredients are so simple and unpretentious, and the taste is – what’s the word I’m looking for – honest. That’s why I’m labelling this a ‘traditional’ recipe. No yellow food colouring to be found here folks!

So really, whose recipe is this?

Why, it’s Lily Dayton’s.

Who?

Here, check it out for yourself. I think she finally deserves credit for her much-plagarised recipe.

Unless she got it off Google herself. LOL.

JK. Much respect for Ms Dayton and her paifala.

I’ve made slight changes (5 cups of flour was a tad bit too much for me and her baking time was too short), but otherwise, this is a solid recipe. So here it is, good ole’ honest island-style paifala.

Paifala (makes 5)

adapted from Lily Dayton's recipe

Filling:

2 cups drained crushed pineapple

1 cup (200g) sugar

½ cup (120ml) milk

⅓ cup (30g) cornstarch

⅓ cup (80ml) syrup from crushed pineapple

Piecrust:

3 cups (375g) flour

2 teaspoons baking powder

⅓ cup (75g) butter

1 cup (240ml) coconut milk

pinch salt

Make the filling ahead and give it ample time to cool to room temperature. Simply mix the pineapple, sugar and milk in a saucepan and heat until simmering. Dilute the cornstarch with the pineapple juice and add this to the pineapple mixture. Stir it over low heat for 1-2 minutes until the mixture thickens. Remove from the heat and cool.

For the piecrust, throw everything in a bowl and mix. When it starts to come together, turn it out onto a lightly floured surface and press it together. Don’t knead this dough or it’ll be chewy and tough.

Cut your dough into 5 equal pieces. Roll each piece out into an 8” (20cm) circle. Put some of your cooled pineapple filling into the centre. But pay attention to how much you put in - too much and the pie will burst in the oven, too little and people will complain. The recipe above makes just enough for five pies.

Lightly wet the edges of the piecrust with water, and then fold one half of the pie over the other. Press the edges together with your fingers or, if you wanna be fancy, with a fork. Pierce the top of the pie several times then bake at 375°F (190°C) for 35-40 minutes until light golden. Remove from the oven and cool.

Big half-moon pies are usually served in thick strips, but since these are only 8” wide, I reckon you could give a hungry Samoan a whole one. Or two.

 

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Best RecipesMasi Samoa video News Recipes

By panipopos

Masi Samoa is really one of the simple pleasures in life. Like eating watermelon with the juices running down your chin. Like bathing in a cool river on a hot day. Like mixing hot white rice, onions and eleni (canned mackarel in tomato sauce) in a big bowl for dinner. OK, masi samoa is nothing like mixing rice, onions and eleni but I'm hungry and that's what I feel like eating.  

Here's the vid for making one of the simplest but most gratifying cookies in the world.




Oh, and don't forget to store them in an airtight container so they don't soften.

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Best RecipesMasi Samoa – Samoan coconut cookies News Recipes

By panipopos

In Samoa, these are usually sold in neatly piled-up stacks which are wrapped in unmarked plastic bags. They look very plain, and on looks alone, you wouldn’t expect much flavour from the masi samoa.

But don't let their bland golden surfaces deceive you.

Just one bite of this buttery, flaky, not-too-sweet, shortbreadish cookie will have you going back for more.

Which is probably why they're sold in stacks and not one by one.

And a word of warning. When masi samoa are baking, the whole house will smell like Willy Wonka's cookie factory (if Willy Wonka had a cookie factory). You cannot hide these from those you live with.

Masi Samoa (makes 24)

Preheat oven to 350°F (180°C). Grease a cookie sheet or, for easy clean-up, line a cookie sheet with baking paper.

Beat together the butter and sugar. Add the eggs and beat well. Add the coconut milk and vanilla and beat some more. Add the flour and baking powder and mix until it forms a dough.

Knead lightly then roll the dough out thinly (less than ¼ inch; 6mm thick) on a lightly floured surface. Cut into 3 x 3” (7.5 x 7.5 cm) squares. Transfer to the cookie sheet and bake for 20 to 25 minutes until golden brown.

Remove from oven and cool completely.

These are rich enough that they don’t need any spread, but I know people who like masi samoa with a thin pat of butter and strawberry jam.

Enjoy masi samoa with a piping hot cup of – you guessed it! – kokosamoa (Samoan cocoa).

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Best RecipesPanipopo - Sweet coconut buns News Recipes

By panipopos


pani = buns
popo = coconut
pagipopo in the vernacular

My aunt makes amazing panipopo, massive trays of them, and sells them from her shop in Samoa. Unfortunately the only clear recipe I've ever been able to get out of her is for the panipopo sauce ("equal parts coconut milk and water, then sugar to taste"). So here is my version which pairs a simple bread bun with Aunty's coconut sauce. These were usually eaten after the evening prayer, with a steaming hot cup of kokosamoa (Samoan cocoa), but I have been known to eat them as a midnight snack and then again for breakfast the next morning.

Panipopo (makes 12)


1 package (or 2 and ¼ teaspoons) active dry yeast
1 cup (240ml) warm water
¼ cup (50g) sugar
½ teaspoon salt
1 egg, lightly beaten
2 tablespoons (30ml) vegetable oil
2½ - 3 cups (313-475g) all-purpose flour or bread flour


Put the yeast and water in a large bowl and leave for 10 minutes.
What you're doing here is giving the yeast a headstart before everyone else jumps in the bowl. You should see your yeast froth to the surface of the water. If you don't see any froth then a) your yeast is old or dead and you need to get some fresh stuff, b) your water was too hot and you burned them to death or c) did you wait 10 minutes? did you really? i mean, like really REALLY?


Add all the rest of the ingredients and mix to form a soft dough.
It's difficult to give an exact flour measurement because flours differ from place to place. What you're looking for is a cohesive mass of dough, so add the first two cups of flour, mixing after each addition, and then add the last cup in bit by bit until you see your dough come together.


Turn the dough out onto a lightly floured surface and knead for 10 to 20 minutes or until dough is smooth and elastic.
This is the most work you'll have to do for these buns, I promise. You can add a little bit of flour from time to time to keep the dough from sticking to the surface or to your hands, but don't add too much or you'll end up with tough dough (tough dough = tough buns).


Place the dough in a lightly greased bowl, cover and leave to double in volume. (Optional step: Punch down and leave to double in volume again.)
In my 30°C/86°F kitchen, my dough took about 1 hour to double in size. The dough will prove (rise) at almost any temperature except freezing, it just depends on how hot/cold your kitchen is. Better to go by volume here, and not by time.


Punch the dough down and turn out onto a lightly floured surface. Shape the buns and place in an ungreased baking tin. Cover and leave to rise until almost doubled.
So there are two common ways to shape the buns:

• Roll into a long rectangle, and then roll it up. Slice into 2.5 cm (1 inch) or any even-sized rounds.
• Pinch off balls of dough and roll into balls.

Some say that the jellyroll-style buns soak up more of the coconut sauce, but I've made them both ways and they're pretty much the same.

Because of the size of my oven, I used two 20 cm round aluminium tins, but I think the buns look better in rectangular or square pans. There's something about seeing all these uniformly shaped buns lined up in a row. The important thing about your baking pan is that it is deep enough to hold the buns and sauce without it bubbling over. Oven cleaning - not fun.


While the buns are rising, preheat your oven to 190°C/375°F, and make your coconut sauce.


Coconut sauce:
½ can (200ml) canned or fresh coconut milk
½ can (200ml) water
½ cup (100g) sugar
Combine all ingredients well.
If your coconut milk is a little coagulated, just give it a stir and it'll be right as rain. Try to use a good quality canned coconut milk (my mother thought the thicker, the better) but as always, fresh is best.
If you taste the sauce as it is now, you might find it almost sickeningly sweet, but don't worry, because during baking, some of the sugar is absorbed by the buns.


When the buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until golden brown and the sauce is bubbling up around the edges.
Let them cool at least a half hour before cutting into them. This gives the buns time to set up, and also gives the sauce a chance to thicken slightly.


* Recipe can be doubled.
* Buns can be frozen in baking pans immediately after shaping and then baked the following day. After you take it out of the freezer, just leave it to double in size (will take 2-3 hours to defreeze and then rise), pour on your sauce, then bake.
* Keep leftovers (ha! what leftovers?) in the refrigerator.

Usually served upside down (sauce-side up) with generous helpings of sauce, but I like to eat them right side up, so I can grab the dry part with my hands, eat off the coconut-soaked part, and then redip the drier bread in the sauce as I work my way up the bun.


Good luck guys. I hope you try these because although the recipe seems long, if you cut out all my commentary, it's actually very short. And yes, these do take some time, but remember it's the pani's time, not yours.


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