Chef Joeys Haupai Recipes

CHEF JOEY'S HAUPAI

Steps:

• Prepare the vanilla wafers by putting them into a large plastic zipper bag and crush them into fine crumbs.
• Melt the vegan margarine and add it to the vanilla wafer crumbs. Combine the wafers and margarine and then layer the crumb mixture evenly in the bottom of an 8x8 inch pan.
• Bake at 375°F for 8 minutes. Cool completely before adding the pudding.
• TO MAKE THE FILLING.
• Put the lite coconut milk into one quart saucepan. Mix it up with a whisk.
• In a separate bowl combine the sugar and arrowroot and mix, add the water and mix really well to ensure the sugar is dissolved.
• Stir the sugar, arrowroot and water mixture into the coconut milk. Heat on med low until thickened. Then add the vanilla and lemon extracts. Mix well.
• Put the slices of banana on the cooled vanilla wafer crust and then pour the coconut pudding on top.
• Sprinkle with the desired amount of coconut flakes. You can toast these if you like.
• Sprinkle with Five Spice Powder.
• Enjoy!

HAUPIA

Steps:

• In a large pot bring the coconut milk, water, sugar and butter to a boil.
• In a bowl whisk together cornstarch and water.
• When the coconut milk mixture comes to a boil, whisk in the starch mixture.
• Whisk until smooth; cook on low heat until it boils.
• Pour immediately into a 2-inch sheet pan. Chill overnight. Cut into squares before serving.

HAUPIA CAKE

Steps:

• MAKE CAKE & WHIPPED CREAM FROSTING: Preheat oven according to directions on cake mix. Grease and flour two 8 or 9-inch round cake pans.
• Prepare the cake according to the package directions, using 2/3 cup of the coconut milk, water, and egg whites.
• When cakes are finished baking, cool and cut each cake horizontally into 2 layers. If your top layers are mound-shaped, cut them so they are flat. (If your layers aren't flat, your filling/frosting will seep off the cake and you'll have a mess.)
• Soften gelatin in remaining 1/3 cup of coconut milk. Dissolve over hot water. Cool completely.
• In a bowl, whip the heavy cream. Fold the gelatin mixture, sugar, and extract into the whipped cream. Chill frosting until it is of spreading consistency.
• MAKE HAUPIA FILLING: In a small bowl, mix together the sugar, salt, cornstarch and water. Set aside.
• In a saucepan, heat the coconut milk. When hot, add the sugar mixture. Cook, stirring constantly, until the mixture thickens. Remove from heat. Stir in vanilla and cool.
• Chill the filling until it is of spreading consistency.
• ASSEMBLE THE CAKE: Spread the Haupia Filling between each cake layer (spread it on pretty thickly, about 1/2" thick or so). You'll have the following layers: cake, filling, cake, filling, cake, filling, cake.
• Refrigerate assembled cake until set.
• Frost entire cake with whipped cream mixture. Sprinkle coconut all over the cake sides and top.
• Keep refrigerated until ready to serve.
• NOTE: Cooking times are approximate and do not include chilling times.

CHOCOLATE HAUPIA CAKE

Steps:

• 1. Make the haupia pudding first.
• 2. Heat the coconut milk, sugar, and salt in a medium saucepan over medium heat, stirring occasionally.
• 3. Mix water and cornstarch together. Slowly stir into the coconut milk, stirring constantly until it boils and thickens. Boil and stir for one minute.
• 4. Remove from heat. Allow to cool, stirring occasionally to prevent a skin from forming.
• 5. Prepare cake mix according to package directions, using the coconut milk and water. Bake in a 9" X 13" pan. Cool.
• 6. Once cake is cooled, "frost" with the haupia pudding and place in the fridge to set.
• 7. Place a medium bowl and beaters in the freezer to chill. Mix the powdered sugar and the cocoa powder together in a small bowl, set aside.
• 8. When you are ready to serve the cake, beat the whipping cream, adding the sugar mixture, until thick enough to hold it's shape. Spread over cake and serve.
• 9. Refrigerate any leftovers

HAUPIA CHEESECAKE

Steps:

• For crust, preheat oven to 350 degrees. Spray non stick spray at the bottom of 9 X 13 pan.
• Place coconute cookie crumbs, coconut, and macadamias into pan.
• Drizzle with melted butter. Stir in butter and press onto bottom of pan.
• Bake for 15 minutes. Cool completely.
• For cheesecake layer, mix cream cheese and sugar until fluffy, then blend in sour cream.
• Fold in Cool Whip. Spread mixture onto cooled crust.
• Refrigerate to set.
• For haupia layer, combine coconut milk, sugar and dissolved cornstarch in saucepan over medium heat.
• Cook until mixture thickens to a custard like consistency.
• Remove from heat and stir constantly while cooling.
• When the haupia is cool to touch, spread onto cream cheese layer.
• Sprinkle with chopped macadamia nuts or shredded coconut or both.
• Refrigerate at least 2 hours to set before serving.
• Variation:.
• Pina-colada cheesecake: Drain 1 large can crushed pineapple, stir in 1/2 cup sugar. Spread onto crust before cheesecake layer. Add 1 tsp rum flavoring to cheesecake layer.