tongandessert
'Ufi Pudding
Creamy steamed yam pudding sweetened with coconut cream and sugar.
Prep
15 min
Cook
40 min
Servings
6
Difficulty
Easy
★★★★★
4.6(420 ratings)#yam#coconut#steamed#sweet#vegan#gluten-free
About This Recipe
'Ufi (yam) pudding is a classic Tongan sweet made by mashing cooked yam with coconut cream and sugar, then steaming until set. The texture is somewhere between a dense pudding and a firm custard. It is served at celebrations and as a special treat after Sunday church.
Ingredients
Serves 6
- 700 gwhite yam ('ufi), peeled and cubed
- 200 mlcoconut cream
- 80 gsugar
- 1 pinchsalt
Instructions
- 1
Cook yam
Boil yam until very tender, about 25 minutes. Drain well.
- 2
Mash
Mash yam until smooth, then stir in coconut cream, sugar, and salt.
- 3
Fill moulds
Spoon mixture into greased ramekins or a pudding basin.
- 4
Steam
Steam for 15 minutes until pudding is set and pulls away from the sides slightly.
- 5
Serve
Cool 5 minutes, then unmould and serve with extra coconut cream if desired.
Pro Tips
- →
Drain the yam very thoroughly — excess moisture makes the pudding watery.
- →
A vanilla pod added to the mash elevates the flavour.
Variations
- •
Substitute sweet potato for yam.
- •
Add grated lime zest for brightness.
Storage
Refrigerate up to 3 days. Serve at room temperature or gently warmed.
History & Origin
Yam has been the prestige starch of Tonga for centuries; the annual 'inasi (yam harvest festival) remains one of Tonga's most important cultural events.
Frequently Asked Questions
Can I use sweet potato instead of yam?
Yes — the pudding will be sweeter and slightly denser; reduce sugar to 60 g.
Nutrition Facts
Per serving (180g) · 6 servings total
Calories230kcal
Protein3g
Carbohydrates48g
Fat5g
Fiber4g
Protein3g
Carbs48g
Fat5g
Time Summary
Prep time15 min
Cook time40 min
Total time55 min
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