Spotlight Extras » Island Recipes
yield: 16 pieces
Be grateful you don't have to make this haupia the old way, using Polynesian arrowroot that had to be grated, soaked, strained, reduced to a paste, and dried, then pounded into a power. A lot of work for a coconut pudding. These days we have cornstarch, which makes everything easier.
- 1/3 cup sugar
- 1/3 cup cornstarch
- 1/8 teaspoon salt
- 2 1/2 cups coconut milk
Combine sugar, cornstarch and salt; stir in coconut milk. cook over low heat, stirring constantly, until thickened. Pour into an 8–inch square pan; let cool; refrigerate until firm. cut into 2x2 inch pieces and serve on ti leaves; if desired.
"What Hawai‘i Likes to Eat," by Muriel Miura and Betty Shimabukuro. Mutual Publishing.
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