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Worldwide Locations

Haupia




 

Ingredients

400 ml/14 fl oz can coconut milk
5 tablespoons white sugar
1/4 teaspoon salt
4 tablespoons cornflour (cornstarch) or arrowroot

Directions

If the brand of canned coconut milk is very thick and rich, dilute
before it is measured with an equal amount of water, or only 1 cup
water if it is not very thick.

Combine coconut milk, water, sugar and salt in a saucepan and stir
over medium heat until sugar dissolves and simmering point is reached.

Mix cornflour or arrowroot smoothly with a little cold water and stir
into the hot milk. Stir constantly until it boils and thickens. Pour
into a 20 cm (8 in) square glass dish and chill until firm. Cut into
squares or diamond shapes.

Serve each piece on a strip of banana leaf if preferred.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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Delicious recipe, but difficult to get out of the pan without it falling apart