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Saturday, October 3, 2009

Recipepapa Shows the How in Haupia


4 cups coconut milk*
2-1/2 cups water
1-1/4 cups sugar
1 cup cornstarch


Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.

*Coconut milk, as you rightly recall, is made by mixing equal parts of shredded coconut and water, and simmering until foamy. Then the mixture is strained through cheesecloth, and you squeeze as much liquid out of the pulp as possible. You will be able to find coconut milk in the asian section of your supermarket or any asian food store.


Coconut Milk, 2 each 16 oz cans
Water, 3 cups
Cornstarch, 16 oz
Sugar, 1 cup


1. Mix 2 cups water with cornstarch. Set aside.
2. Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
3. Pour cornstarch mixture into boiling coconut milk and cook till mixture
thickens, blending with a whip.
4. When mixture is smooth and thick pour into a clean baking tray.
5. Cool to room temperature, then chill until cold.
6. Cut into 1-inch squares.
7. Serve on ti leaf lined trays

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