Haupia

Coconut (Haupia) and Chocolate Pie


http://allrecipes.com/Recipe/Coconut-Haupia-and-Chocolate-Pie/Detail.aspx





INGREDIENTS (Nutrition)

• 1 (9 inch) unbaked pie crust

• 1 cup milk

• 1 (14 ounce) can coconut milk

• 1 cup white sugar

• 1 cup water

• 1/2 cup cornstarch

• 7/8 cup semi-sweet chocolate chips

• 1 1/2 cups heavy cream

• 1/4 cup white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.

2. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.

3. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.

4. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.



Chocolate Haupia Pie Recipe



http://www.grouprecipes.com/64353/chocolate-haupia-pie.html

Ingredients

• 1 (9 inch) unbaked pie crust

• 1 cup milk

• 1 (14 ounce) can coconut milk

• 2 tbsp coconut extract

• 1 cup white sugar

• 1 cup water

• 2/3 cup cornstarch

• 7/8 cup semi-sweet chocolate chips

• 3 cups prepared whipped cream



Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.

2. In a saucepan, whisk together milk, coconut milk, coconut extract and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a gentle boil. Reduce heat to low simmer and whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 - 6 minutes.

3. In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of the white coconut pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.

4. Spread the whipped cream on pie. You can garnish with chocolate chips or shavings as well.



You could make a Chocolate-Haupia Pie with pudding/pie mix and a package of instant haupia, plus a frozen pie crust. You could.

Or you could do it from scratch and reap the rewards of a little extra effort. This recipe makes it look easy, especially since it lets you melt the chocolate in the microwave.

Kimie Sommerfeld and Kathy Punohu wrote separately seeking recipes for that very special dessert with creamy coconut layered over chocolate.

As ex-patriates they no longer have access to Ted's Bakery and the chocolate cream pies Ted Nakamura has made famous (another reason we are lucky we live Hawaii).

This recipe comes from "Maika'i Favorites," a greatest-hits collection comprising the most-requested recipes that have been published in Foodland's monthly Maka'i Rewards coupon book. The book is available for $5 at Foodland and Sack N Save stores.

Chocolate Haupia Pie

1 9-inch prepared pie crust

7 ounces semi-sweet chocolate

1-1/2 cups heavy whipping cream

1/4 cup sugar

Shaved chocolate, for garnish

>> Haupia:

1 can coconut milk

1 cup milk

1 cup sugar

1/2 cup cornstarch

1 cup water

Preheat oven to 350 degrees. Bake crust until golden, 15 to 20 minutes.

Meanwhile, make haupia: Whisk coconut milk, milk and sugar together in a small saucepan. In a separate bowl, dissolve cornstarch in water. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.

Microwave chocolate pieces on high 1 minute; stir to melt completely. Pour half the haupia into a bowl. Mix remaining haupia with melted chocolate and pour over the bottom of the baked pie crust. Layer white haupia over the top. Cool pie at least 1 hour in refrigerator.

Whip cream with 1/4 cup sugar until still peaks form. Garnish pie with whipped cream and shaved chocolate. Chill another hour. Serves 6 to 8.

http://archives.starbulletin.com/2002/02/06/features/request.html















If you're wondering where the recipe is for this dessert, you'll just have to check out Alan at mā'ona. I had it bookmarked for future use just in case I should find myself in the islands where it's easy to get Okinawan sweet potatoes. These purple spuds are an excellent snack that I ate on many occasions as a kid, and the simplest method of preparation requires not much more than boiling or steaming them. They're also very versatile in cooking as their pleasantly sweet flavor lends itself well to chowders, cakes, bread, tempura, and even ice cream. What luck to discover that my favorite mom n' pop grocery store had these on sale at $1.29/lb. And coconut milk for only 50 cents a can!



I basically followed Alan's recipe with just a few minor changes. Instead of peeling the potato beforehand, I simply boiled them with skins on in order to have extra for snacking; the skins are easy to remove after they've cooled down. The pie was baked in a 13x9-inch glass dish (for dessert bar servings) for 25 minutes and I cut the sugar used in the sweet potato filling by 2 tablespoons. The macnuts in the crust really give it a nice contrast in texture and flavor. And of course the Cool Whip was an added touch (more than what the photo shows), hence the reason for reducing the sugar in the filling. I don't know of any local eatery on Kauai that makes this, but this is absolutely delicious!





Sweet Potato and Haupia Pie

By alan on November 13, 2005 7:57 AM
Permalink
Comments (14)
TrackBacks (0)



Photo courtesy of Rubber Slippers in Italy.

I made sweet potato and haupia pie for a friend's housewarming party last night, and it was so popular with everyone that the hostess asked me to share the recipe with her. Seriously, people were threatening each other over this pie, completely bypassing the main dinner to make sure they got a piece. I had no idea people would get so crazy over a pie. I'll share the recipe with you, but use it wisely and only under adult supervision.

Notes:

→ Okinawan sweet potatoes are a deep purple color when cooked and fairly dense. There is no adequate substitute. The dark potato layer stands in distinctive contrast to the creamy white of the haupia on top. (This pie is as almost as much fun to look at as it is to eat! Almost. By the time I realized I might want a photo it was already too late; the carnage was over and the pie gone. Update: Rowena graciously allowed me to use her photo from when she made this recipe. Thanks, Rowena!)

→ Between the cooking and chilling, it takes several hours to make the recipe, and then a couple more to cool the pie at the end. Allow yourself plenty of time, otherwise you'll find yourself like me, trying to accelerate the cooling phases in the freezer.

Crust

• 3/4 c. cold, unsalted butter (1 1/2 sticks)

• 2 T sugar

• 1 3/4 c. flour

• 1 c macadamia nuts, well chopped

The very first thing you need to do isn't a "crust" step, but you'll be glad you got it out of the way. Peel your sweet potatoes (from the Sweet Potato Layer section just below). Okinawan sweet potatoes come in wildly different sizes, so I can't easily tell you how many potatoes you'll need to make 2 cups. Just use your best judgement, and if anything, make a little extra. Boil the potatoes until a fork slides easily into them. Drain and mash them, then set them aside to cool while you make the crust. Isn't that purple color amazing? How thoroughly you mash them depends on the final texture you want. I don't mind little chunks in my pie, but other people prefer a creamy texture.

Oh yeah, now would be a good time to preheat the oven to 350 degrees.

Now we can get started on our crust. Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissors motion, until the crust mixture is crumbly and no large butter chunks remain. Press the crust mix into the bottom of a pie pan, continuing it up the sides of the pan. You don't need to create a substantial or fancy lip to the crust. Place the crust in the refrigerator.



Sweet Potato Layer

• 1/2 c. butter or margarine, softened (1 stick)

• 1 c. sugar

• 2 eggs, beaten

• 2 c. Okinawan sweet potatoes, mashed

• 1/2 cup evaporated milk

• 1 teaspoon vanilla

• 1/4 t. salt

Wash your medium size bowl that you used to mix the crust. Cream the butter and sugar together in it until smooth and... creamy. Add one egg at a time, mixing them each until completely incoporated. Add half the sweet potatoes, mixing thoroughly. Add the other half and mix again. Finally, mix in the evaporated milk, vanilla and salt.

Spread the sweet potato layer into the pie crust, making sure not to add too much. The potato layer should fill the pie no higher than 1/2 inch from the top edge of the crust, so that we still have room for the haupia layer. Bake the pie at 350 for 30 minutes, or until the edge of the crust is golden and the potato filling is lightly browning in spots.

Cool the pie completely in the refrigerator.

Haupia Layer

• 1 can coconut milk (usually 13.5 oz)

• 1/2 cup water

• 1/3 c. sugar

• 1/3 cup cornstarch

When the cooked pie has cooled, begin preparing the haupia layer. You do not want to prepare the haupia early or it may solidify into an unwieldy block of coconut goo.

Place the coconut milk and water in a saucepan, but don't turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add them to the liquids. Heat at medium, stirring constantly, until thickened. You can tell it's thick enough when you lift your spoon out, and the bits that glop off the spoon back into the saucepan basically hold their shape.

Immediately pour the haupia mixture over the pie and return to the refrigerator to chill for several more hours. Serve when cooled, making sure to step back so that you don't get trampled!

Credit where credit is due: there are many recipes out there for this pie, all very similar to each other but no two identical. I borrowed the idea of evaporated milk from the Honolulu Advertiser, and macadamia nuts in the crust from Reid. Thanks! Last but not least, congratulations on your new hale, `Anela and Ikaika!

Categories







October 15, 2004

Okinawan Sweet Potato and Haupia Pie

OK. It was a friend's birthday this past Wednesday, and since she's baked cakes (and pies) for me on my birthdays in the past, I asked her what she wanted me to make for her birthday. She said she wanted me to make her an Okinawan sweet potato and haupia pie.

Okinawan sweet potatoes look like this:



(These potatoes are quite large. The two were almost 3.25 pounds total.)

After the potatoes have been cooked, the skin turns dark and the insides turn a brilliant purple.

This pie is simple to make and not as sweet as it sounds. It has a wonderful combination of flavors and was a hit with everyone. In fact, days later, people are still talking about it! I guess now this will be something else that I'll be asked to make frequently.

Okinawan Sweet Potato and Haupia Pie

Crust

1 1/2 sticks of unsalted butter

1/8 cup + 1 tablespoon granulated sugar

1 1/2 cups all purpose flour

1 cup macadamia nuts, chopped

Preheat oven to 350°F.

In a mixing bowl, combine sugar and flour. Cut in butter until mixture is crumbly. Add chopped macadamia nuts and mix well. Press lightly into a 13" x 9" baking pan. Bake at 350°F for 12-17 minutes, until lightly browned. Set aside.

**NOTE**

The recipe for this crust is similar to one for a macadamia nut shortbread. You may substitute any shortbread recipe for this one.

Okinawan Sweet Potato Layer

2 cups Okinawan sweet potatoes, cooked and whipped

1 stick of unsalted butter at room temperature

1/2 cup granulated sugar

2 eggs

1/2 cup whole milk

1 teaspoon vanilla

1/4 teaspoon salt

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time. Next, fold in whipped Okinawan sweet potatoes. Then, add in milk, vanilla and salt. Continue to mix until well combined. Mixture should be the consistency of pancake batter. Pour onto crust and bake at 350°F for 30 minutes. Remove from oven. Set aside to cool to room temperature.

**NOTE**

Instead of whipping the Okinawan sweet potatoes, they may be mashed for a more "chunky" texture. I prefer them whipped. The texture is smooth, light and fluffy. Whipping gives this a "melt-in-your-mouth" feel.

Haupia Layer

1/2 cup sugar

1/2 cup cornstarch

1 1/4 cups lukewarm water

2 12-ounce cans frozen coconut milk, defrosted

In a mixing bowl, combine dry ingredients. Add water and stir until sugar and cornstarch are dissolved. In a heavy bottomed pot, heat coconut milk on low until warmed through. Slowly add in sugar/cornstarch/water mixture, stirring constantly until coconut milk mixture is thickened (about 5-7 minutes). Let cool slightly, then pour over Okinawan sweet potato mixture. Refrigerate until firm, about 4-5 hours, overnight is best.

Cut into squares and enjoy!

http://onokinegrindz.typepad.com/ono_kine_grindz/2004/10/okinawan_sweet_.html