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Full Online Book HomeLearning KitchenHawaiian - Dessert - Haupia Recipes By Nalani
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Hawaiian - Dessert -  Haupia Recipes By Nalani Post by :Jenny_Dunham Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3869

Click below to download : Hawaiian - Dessert - Haupia Recipes By Nalani (Format : PDF)

Hawaiian - Dessert - Haupia Recipes By Nalani

1 can (12 oz) frozen coconut milk, thawed
5 tablespoons sugar
5 tablespoons cornstarch
1 1/2 cups water (I have made a notation to try milk next time)

Put coconut milk into a saucepan and bring to a boil on low heat. In a bowl, combine sugar and cornstarch. Add water; blending well. Add cornstarch mixture to coconut milk. Stirring frequently with a whisk, cook over medium heat until mixture thickens. Continue cooking until mixture starts to get translucent, and leaves the sides of the pan.

Pour into an 8 x 8 inch pan. Chill until firm. Cut into 2 inch squares. Makes 16 servings.

Note: I got this recipe from the Hawaiin Electric Company.

Haupia #2

1 1/2 cup water
1 1/2 cup coconut milk, fresh or canned (3 cups whole milk with 1 tsp. coconut extract may be substituted for coconut milk and water
1/2 cup plus 2 Tablespoons cornstarch
1/2 cup plus 1 tablespoons sugar (or to taste)

In medium saucepan, combine all ingredients. Mix well to dissolve cornstarch. Place on low heat and cook until thick, stirring constantly. Remove from heat and pour into 8 x 8 inch square pan. Chill until thick. Cut into squares. Makes 12 pieces.

This recipe I got from the "Hana Maui Recipes From Then to Now". I have not ever tried this one either.

Haupia #3

2 cups coconut milk
pinch of salt
4-5 tablespoons sugar
5 tablespoons sugar

Combine all ingredients in a cold sauce pan. Cook over medium heat, stirring constantly until thickened. Pour into pan; chill. Cut into squares.

Three ways to make coconut milk

#1-stove: Pour 2 cups boiling liquid (coconut milk, water, or milk) over 4 cups grated fresh coconut. Let stand 20 minutes. Strain through poi cloth or a double thickness of cheese cloth, pressing to remove liquid. If coconut milk is heated, bring just to scalding point, stirring constantly to avoid curdling. Yield: 2 cups. (8 cups coconut milk equals 4 coconuts.

#2-blender: Cut fresh coconut meat into 1/2 inch cubes. Add 3/4 cup hot liquid for each cup cubes, Blend on high speed 12 to 30 seconds. Let stand 20 minutes. Strain through double thickness of cheesecloth, squeezing out liquid. One coconut gives 1 1/2 to 2 cups

#3-packaged coconut: Combine 1 1/3 cup each packaged flaked coconut and cold milk. Refrigerate one hour. Blend 4 seconds in blender. Strain. Makes 1 cup.
These ways to make coconut milk I got from "Cooking on Maui with Bonnie"
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Hawaiian - Dessert -  Hawaiian Mango Cream Pie Hawaiian - Dessert - Hawaiian Mango Cream Pie

Hawaiian - Dessert -  Hawaiian Mango Cream Pie
Unbaked 9-inch deep dish pie shell 4 cups mangoes, peeled and chopped 1/2 cup graulated sugar 1/4 tsp. salt 2-1/2 Tbsp. tapioca 8 oz. pkg. cream cheese, softened 1/2 cup granulated sugar 2 eggs 1/2 tsp. vanilla extract (or orange, pineapple, lemon) Sour cream and nutmeg to top and garnish Preheat oven to 425 degrees. Mix together gently, mangoes, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. Pour mango filling into the pie shell and bake for 15 minutes. Meanwhile, combine the cream cheese, sugar, eggs, and vanilla. Beat until smooth. Remove the pie from

Hawaiian - Chicken -  Hawaiian Tossed Salad Hawaiian - Chicken - Hawaiian Tossed Salad

Hawaiian - Chicken -  Hawaiian Tossed Salad
1 package Fresh Express Blend, any style 1 cup fresh pineapple, cut in chunks (canned chunks can be used if well drained) 1/2 cup shredded or diced Swiss cheese 1/4 cup diced green bell pepper 1/4 cup diced celery 1 cup cooked chicken breast, cut into bite-size pieces (optional) 1/2 cup French salad dressing Toss together well and serve immediately (may be prepared ahead of time without salad dressing and refrigerated). Add salad dressing just before serving.