Brian Igarta: Hello. Hi! Welcome to Everyday Dish. My name is Brian Igarta and I’m the author of The Maui Vegetarian. We are going to demonstrate for you a traditional Hawaiian dessert with a little twist. The Hawaiian dessert is Haupia, some of you maybe familiar with that, but we are going to do our twist with ours.
We are going to start it off with some coconut milk and you can use any type of coconut milk, you can also use coconut cream, if you can find it, and we just going to try to get opt temperature to boil. Now we are getting begin up to boil, you can start to see the bubbles now and to this we’ll add raw sugar, its really easy, it just takes a few ingredients; make sure the sugar is thoroughly mixed through. We are going to do one traditional one, which is just plain coconut milk and other we are going to use a mango puree, and you can add any type of fruit puree that you would like, you can use a raspberry, blackberry anything. But this is a different flavor, you can even use chocolate, it’ll give it a different flavor and also different colorful presentation always, it’s really nice. Make sure that’s mixed very well and get that thing going, Here we’ll start our slurry, we had held back a half a can of coconut milk and to that we’ll add a cornstarch.
Normally, it’s done with water, but for today we are just going to go straight into the coconut milk. Just give it good whipping and then we’ll come back here, we’ll add it to the mango and don’t starting to go fast, faster. Just keep it moving like any other sauce that you’ve been making with cornstarch. Now we don’t want to burn the pan, while we are doing in that. We’ll add the rest of the coconut milk and cornstarch give it a good mixing and then bring it right back to the pan because it’s starting to boil again and just add right to it. And that’s about it. What we use is, is a product for the mango it’s called Perfect Puree. They also make other different types of fruits, purees, its really exceptional product, good flavor; if you can get the original fruit -- I go with the original fruit and make your own, but if not this is mix the best.
And that’s about it for our traditional Haupia, we’ll take it off. From here, we’ll go right into a casserole, like so, and we’ll bring in the mango one, like so. Now at this point, if you wanted to get really technical and creative, you can wait until the regular traditional one that was done; when its cool it off and they come back with a mango one, and add another layer to this. If you have another color, you can add another layer to this as well.
So, you have a try effect, which is really pretty. But for today, we are going to keep it separate, just like so, and then what we’ll do is, stick it in the chill. First, we actually have to get it cool down to room temperature and then we’ll stick it in the chill for another hour an half until it get solid and firm, and then we can work with it and its ready to go.
Okay, our Haupia has finally set and as you can see, we can do all kinds of funky colors and make all kinds of funky shapes for your kids. And again, it’ real super easy to make; I like the mango sauce a lot because its really nice and sweet and we got the good flavor and we are just going to give it the little around the rim and we would like to taste it.
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