Haupia
I received a comment on one of my posts yesterday, somebody ACTUALLY made the Filet Mignon recipe that I posted. This makes me nervous. I don't know why, it's as though I'm afraid that for some reason the recipe won't turn out right - the way it did in the picture - and I will be exposed as the food blogging fraudster that I really am.
So that is why, I am adding a small disclaimer to this post. This recipe for Haupia (a Hawaiian Coconut dessert) is not really that good. Yet, it is WHITE, which was the main requirement for Sugar High Friday #31. I don't remember reading anything in the post on Tara's site, Seven Spoons, about this recipe having to taste good. I don't want to insult Haupia loving foodies all around the world, and I'm sure there are many, but this was a little like eating that stuff you used when you were a kid to stick the strips of newspaper onto the balloon...."paper mache with coconut"... I'm certain I must have done something wrong.
One of the problems might have been that I've never eaten, or even seen Haupia before, so I had no idea how it was supposed to be served. The recipe said to pour the mixture into a shallow baking dish to set in the fridge, and then cut it into squares. From this I assumed that you were intended to pick those squares up and eat them.... stapling Jello to the wall might have been easier. After I figured out that the "square configuration" wasn't going to work, I snapped a few pictures and tried transfering the squares to an ice cream dish.... what I ended up with was some lumpy looking blobs of gelatenous white stuff (I won't take that analogy any further).
Anyway, I'm going to chalk this one up to experimentation and post the recipe anyway, but I am truly not expecting to win any accolades for my first submission to Sugar High Friday. If anyone has ever made Haupia with a higher degree of success, I'd love to hear from you.
Haupia
3 cups coconut milk
5 1/2 tbsp cornstarch
4 1/2 tbsp sugar
pinch salt
1. Mix coconut milk, sugar, cornstarch and salt. Bring to a boil and stir until thickened.
2. Pout into a shallow dish and chill until set.
3. Cut into squares (but whatever you do, don't try to pick up said squares).
7 comments:
Whatever about how the Haupia would or should taste, the picture looked good, and I sure got a few good laughs out of your descriptions.
Good on you for trying something new yet again! As for your recipes, I did try the Roasted Garlic and Rosemary Crusted Rack of Lamb recipe last week. Actually, my partner cooked it at my request for my birthday. It was DELICIOUS. I will post the story on my blog so that more people will know about your terrific recipes.
Thank you so much for your contribtion, Janet. Even if it wasn't tasty, it surely fits the white requirement!
I've actually recently discovered Haupia and I quite love it, my recipe is for one that has a pudding like texture.
I used 400ml coconut milk, 2 tbsp corn starch and 2 tbsp sugar. I combined the cornstarch and the sugar, and the blended that with a little coconut milk to form a slurry and then mixed in the rest of the coconut milk. I then nuked it for 3.5 minutes stirring every 45 seconds or so. Once the corn starch cooks out I poured it into dessert bowls and chilled it...I've also poured it into popsicle molds and frozen it sucessfully.
I hope this works better for you.
Thanks Niya.... Actually your idea for freezing the Haupia really appeals to me, since Coconut Icecream is my favorite flavour!
We call this Maja in my place, and for variety we add in creamed corn for Creamed Corn Maja or mashed squash for Squash Maja. Served cold with a sprinkle of nuts on top. :)
Having lived in Hawaii for 6 years of my life and have attended numerous lu'aus where haupia is pretty much required I can tell you a couple things. First, congrats for trying something completely unfamiliar. Second, revise your recipe. You don't have NEARLY enough cornstarch. I just made it for my own luau this past weekend and this batch could practically bounce off the floor!
1 1/2 cups cold water
1/2 cup corn starch
1/2 cup sugar
1 12 oz can coconut milk
Combine the first 3 ingredients in a sauce pan with the heat off. Make sure the water is cold or the starch will not easily mix. Add the coconut milk and then heat over medium heat until thickened. Turn the heat down to low and continue to cook for 10 minutes.
Now pour into an 8x8 dish and chill. Cut into squares and serve.
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