| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 1 baking pan |
Ingredients
- 3 cups water
- 16 ounces cornstarch
- 2 (16-ounce) cans coconut milk
- 1 cup sugar
Instructions
- Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays.
Reviews
Too much cornstarch
This is not a good haupia recipe, probably because it has been scaled down. Haupia is very simple but since the only flavor is coconut, in order to make a successful haupia the key is in the texture. This is not smooth like it should be. Don’t bring the milk to a rolling boil, just up to the point you see bubbles around the edge, over medium heat. Incorporate the cornstarch slurry before heating, and, as an option, try replacing one of the cans of coconut milk with sweetened condensed milk for a smoother outcome as well. I stay Moilili, and have eaten at Highway Inn a few times, fortunately for them, the haupia is not the highlight of their menu.
A little grainy in texture. The flavor of this dessert is something you never forget. My dad was stationed in Hawaii when I was born. Luckily for me, my mother learned to make this tasty dessert during the 2 years we lived there. This made me lucky enough to grow up eating it. There is something that is off in the recipe. Possibly cooking the coconut milk on a lower temperature instead of on High might help with the texture – giving the fat in the coconut milk more time to melt.