This will the my final post in my Hawaiian lu'au series. For those of you who have joined me over the past week, I hope this weeks' recipes have provided an insight into food served at a traditional Hawaiian lu'au. In addition to the dishes that were shown here, there are many others that you are likely to find at lu'aus -- poke, poi, steamed 'ulu and even pineapple upsidedown cake. If there are any additional recipes that you'd like to have, please send me an e-mail.
Haupia is a coconut pudding-like dessert that you will find served at any lu'au or Hawaiian food restaurant. More like a gelatin-based dessert, rather than a pudding, haupia is usually served cut into squares for easy eating. The trick here is to get the smoothest possible texture for your haupia while maintaining the rich coconut flavor and subtle sweetness. For me, the best haupia uses the least amount of sugar to accent the natural sweetness of the coconut.
1/4 cup sugar*
1/2 cup cornstarch
3/4 cup lukewarm water
2 cups fresh coconut milk*
- Instead of fresh coconut milk, you can use frozen coconut milk that has been defrosted or canned coconut milk.
- If using frozen coconut milk, or canned coconut milk, use approximately 1/3 to 1/2 cup sugar.
- More sugar may be added depending on your personal preference. I start with 1/4 cup and if needed, increase by the tablespoon.
In a mixing bowl, combine sugar and cornstarch and mix well. Add water and stir until sugar and cornstarch are dissolved. Set aside.
In a heavy bottomed pot, heat cook the coconut milk on low heat until warmed through. Add in the sugar/cornstarch/water mixture, stirring constantly until thickened (about 5-7 minutes). Pour into a 8" square pan and refrigerate until firm, about 4-5 hours (overnight is best).
Cut into squares and enjoy!