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)