Hawaiian Style Pickled Plum Recipes

HAWAIIAN BUTTER MOCHI RECIPE

Steps:

• Preheat oven to 350ºF.
• Gease a 9×13 inch pan and set aside.
• In a large mixing bowl, add all the dry ingredients (sugar, flour, baking powder, salt) and set aside.
• In a separate bowl, whisk eggs, honey, vanilla extract, evaporated milk and coconut milk. Slowly whisk in extra virgin olive oil.
• Add wet ingredients to the dry mix and stir well, until the batter is smooth (it's okay if there are a few small lumps).
• Add batter to the greased pan and bake in the oven for 1 hour, until the edges are golden brown.
• Take the pan out of the oven and let cool to room temperature.
• Cut into bite size pieces and serve.

HAWAIIAN STYLE PICKLED MANGO

Steps:

• 1. Peel mango and slice into thick strips, approx. 1/4-1/2 inch. Place peeled and sliced mango in a 1 gallon container with lid and tightly pack it in to displace as much volume in the jar as possible. ***Be very careful when removing mango from the very hard pit in the center. (Discard the pit, it is not edible)
• 2. In a stockpot, mix together the sugar, water, Japanese vinegar and salt. Bring to a boil over medium-high heat. Continue to boil until you achieve a syrup consistency.
• 3. Cool the syrup. (optional) Add the red food coloring, a few drops at a time until your syrup is a nice red color. Pour syrup into container with mango slices, place in the refrigerator for a minimum on 3 days before consuming this delicious treat. Enjoy!

PLUM GOOD PICKLED PLUMS

Steps:

• Wash the fruit and prick each plum with a fork.
• Put all the other ingredients into a saucepan and bring to a gentle boil, stirring until the sugar has melted.
• Add plums and cook for 3-4 minutes.
• Put plums into sterilized jars.
• Keep boiling the syrup until it thickens, pour over plums.
• Check the jars are sealed, keep for 2 months before using.

LI HING PICKLED MANGO

Steps:

• Put all the mango slices in a mixing bowl. Add the li hing mui and li hing mui powder. Toss so that everything is evenly coated.
• In a saucepan, combine the rice vinegar, apple cider vinegar, sugar, sea salt. Bring it all to a boil, stirring until the sugar and salt is dissolved. Remove from heat and cool for 5 minutes.
• Pour the liquid over the bowl of mangoes. Let cool. Transfer to jars and store in the refrigerator for 24 hours before eating. Enjoy!

UMEBOSHI (JAPANESE SOUR SALTED PLUMS) RECIPE

Steps:

• Gather the ingredients.
• Place ume in a container and fill with cold water. Soak overnight in a cool spot.
• Discard water and transfer ume to a large wooden, ceramic, or food-grade plastic tub.
• Measure salt over ume. Distribute salt with your hands, making sure not to make cuts on the fruit.
• Place a clean muslin (or food-grade plastic) sheet across the surface of salted ume and drape it down the sides of tub.
• Lay a drop lid on top of the sheet and weight with rocks or similar heavy items equaling weight of ume. (Alternatively, you could line the tub with a thick food-grade plastic bag, squeezing out the air, and cinch it up before laying the drop lid.)
• Store salt-weighted ume in a cool dark spot, but check after 2 or 3 days to make sure the brine has surfaced. If it has not, you should massage any residual bottom salt up to the top fruit. The ume should remain in the brine for several weeks, but check periodically to make sure no mold is forming (if it has, pick the mold off carefully).
• After brining for at least 3 weeks (2 weeks for small ume), dry ume for 3 days in the bright sunlight (they do not have to be consecutive days) on rattan mats (or the equivalent) stretched across a wooden frame for good air circulation. At night, return the ume to the pickling pot.
• On last day of drying, strain brine left over in bottom of salting-tub through a fine-mesh strainer and store in a clean jar or bottle. This is called plum "vinegar" (umesu).
• Pack dried ume (umeboshi) in resealable gallon-sized freezer bags (fill bags only half full). A syrupy liquid will pool at the bottom of the bags which aids in the long-term preservation of umeboshi. Umeboshi keep indefinitely at room temperature packed in airtight resealable bags. This recipe is reprinted with permission from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu , ©2016 Andrews McMeel Publishing. In the book, Hachisu tells not only of the traditional methods of preserving in Japanese culture but of her journey to learn and conquer these traditions as an American-born wife to a Japanese farmer. These umeboshi , salted plums, are a traditional delicacy, often eaten with rice.