Chef Joeys Haupai Recipes

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!

Steps:

• To make the haupia, pour the coconut milk into a saucepan. Combine the sugar and cornstarch in a small bowl, stir in the water and blend well. Stir the sugar mixture into the coconut milk and cook stirring over low heat until mixture thickens. Pour into 8-inch square pan and chill until firm. Cut into 2-inch squares.
• To prepare the French toast, make a slit in the center of the bread and stuff the haupia in the center. Slice the bread at a bias cut, approximately 1 1/2-inches thick. You should have approximately 12 slices.
• In a mixing bowl, combine the eggs, cream, sugar, and cinnamon and whip until ingredients are well mixed. Dip each piece of bread in this mixture, allowing it to soak in on both sides. Lightly shake off any excess.
• Heat a griddle to 375 degrees F and sear each piece of bread until golden brown.
• To serve, place slices on each plate and sprinkle with powdered sugar and garnish with fresh fruit.

Steps:

• Place the cornstarch, sugar, and salt into a saucepan; stir in 1/4 of the coconut milk to make a smooth paste. Stir in the remaining coconut milk, and bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13 inch baking dish; refrigerate until cold.

Steps:

• Preheat oven to 425 degrees F.
• PUMPKIN LAYER:.
• In a large bowl, combine pumpkin and eggs.
• Add sugar, salt, and spices.
• Stir in milk and 1 cup of the coconut.
• Pour into pie shell.
• Bake for 15 minutes; then lower heat to 350 degrees. Continue baking for another 40-45 more minutes or until filling is set.
• Let the pie cool.
• HAUPIA LAYER:.
• Prepare haupia pudding mix according to package directions.
• Cool slightly then pour over pumpkin layer.
• Chill until haupia is firm.
• Just before serving, spread whipped cream over pie.
• Sprinkle with the remaining 1/2 cup coconut.

Steps:

• Preheat the oven to 350 degrees and grease an 8 inch square cake pan or 9 inch round pan.
• To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
• Using an electric mixer, beat the eggs and yolks at high speed for about 4 minutes, or until thick.
• Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
• Add the flour mixture to the eggs and beat at medium-low speed until just combined.
• Put the water and butter in a saucepan and stir over medium heat until the butter melts. Add to the batter and beat until combined.
• Pour the batter into the prepared baking pan. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
• Let the cake cool in the pan briefly, then remove and cool on a wire rack. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
• To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
• Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens. Remove from the heat and keep warm in a double boiler.
• Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake. Slice the cake in half horizontally to make two even layers. Pour the haupia over the bottom layer, to a thickness of about ½ inch.
• Place the top layer of cake over the haupia, gently pressing down. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
• Refrigerate the cake for 3 to 4 hours. When ready to serve, sprinkle the shredded coconut on top the cake.

Steps:

• In a skillet, brown beef; drain. Dissolve bouillon in 1-1/2 cups boiling water; add to skillet. , Combine remaining water with cornstarch; stir into beef mixture. Bring to a boil; reduce heat and simmer until thickened. Add vegetables and soy sauce; stir and cook until heated through, about 15 minutes. , Serve over rice; sprinkle with chow mein noodles.