Making Paifala

As a final part of our inquiry for term 2, we made a Samoan dessert called paifala.

We all went to the hall to make the pineapple filling. We had such a chaotic time and even made a big mess!

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

For the filling we poured out all the pineapple juice from the crushed pineapple into a cup. Then we measured the cornstarch gradually into the cup. We stirred it altogether and then put the crushed pineapple into a pot. We slowly poured the cornstarch mixture into the pot and put it on the heat. We slowly added coconut milk and sugar. Then we stirred until it started simmering. Then we took it off the heat and stirred it until it was starting to thicken. We poured it into a container and put it in the fridge overnight.

Piecrust:

3 cups (375g) flour

2 teaspoons baking powder

⅓ cup (75g) butter

1 cup (240ml) coconut milk

pinch salt

For the piecrust, we cut up the butter and put it in a bowl. We added a pinch of salt to it, then we measured out three cups of flour and added it. We put the baking powder and coconut milk in and started mixing it with our hands. This got a little bit messy! When it became a pastry dough, we floured the surface and rolled out the dough. Then we cut circles and put them on the table. We put a teaspoon of the pineapple filling on half. Then we folded them over and pressed the edges down with a fork. We put them in the oven and when they came out, BAM! They were delicious!

We also made a poster for them.