Haupia

Haupia is a traditional coconut milk-based Hawaiian dessert often found at luaus in Hawaiokinai and other local gatherings. Since World War II, it has become popular as a topping for white cake, especially at weddings. Although technically considered a pudding, the consistency of haupia closely approximates gelatin desserts and is usually served in blocks like gelatin.

The traditional Hawaiian recipe for haupia calls for heated coconut milk to be mixed with ground Polynesian arrowroot ("pia", in Hawaiian) until the mixture thickens. [Harvnb|Brennan|2000| pp=260–261] Due to the lack of availability of arrowroot starch, some modern recipes for haupia substitute corn starch. Haupia is very similar to the European dessert blancmange.

In the typical modern recipe, diluted coconut milk, sugar, and salt is mixed with arrowroot or cornstarch and heated until thickened and smooth, then poured into a rectangular pan and chilled as with gelatin. It is traditionally cut into small blocks and served on squares of ti leaf. Some recipes for coconut desserts actually call for unflavored gelatin in place of the corn starch, but it would be erroneous to call them haupia. Many local confections that contain coconut or coconut flavoring are advertised as haupia flavored. Meadow Gold now markets a haupia-flavored yogurt which is very popular.

Notes

References

* Citation
last = Brennan
first = Jennifer
author-link =
title = Tradewinds & Coconuts: A Reminiscence & Recipes from the Pacific Islands
publisher = Periplus
year = 2000
location =
url =
isbn = 9625938192.

External links

* [http://starbulletin.com/2003/07/02/features/request.html Three recipes for haupia] from the "Honolulu Star-Bulletin"
* [http://www.hawaii.rr.com/leisure/reviews/kaukaukitchen/2006-12_h-tsiscacstirring.htm Kau Kau Kitchen column on Haupia]

ee also

* Coconut bar