HAUPIA CAKE
I made this cake for our Hawaiian Luau, and several times since then! It's a pretty white cake layered with haupia filling, a Hawaiian coconut pudding. If you like coconut, this cake is really nice. Not too sweet. It's a little work, but well worth it in the end. If you don't want to do the layering, just make it in a 9x13 pan and only make a half batch of the haupia filling. Please note that preparation/cooking times are approximate and don't include chilling times.
Provided by Annisette
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 15
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.
EASY HAUPIA
This is a traditional Hawaiian desert often found at luau's.
Provided by Hawaiian Deelit
Categories Desserts Custards and Pudding Recipes
Time 2h15m
Yield 24
Number Of Ingredients 4
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.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 4.1 g, Fat 4 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.6 g, Sodium 14.7 mg, Sugar 2.1 g
HAUPIA (HAWAIIAN COCONUT PUDDING)
This is a great traditional coconut recipe. We serve this at our family luau every year.
Provided by ANNIE HIGHTOWER
Categories Desserts Custards and Pudding Recipes
Time 5h25m
Yield 9
Number Of Ingredients 7
Steps:
- Stir coconut into boiling water in a large bowl. Let sit for 15 minutes, then strain through cheesecloth, squeezing out all of the liquid to yield 3 cups.
- Stir together the cornstarch, sugar, nutmeg, and salt. Bring the coconut milk to a simmer in a saucepan over medium-high heat. Whisk in the sugar mixture, and cook until thickened, stirring constantly. When very thick, remove from heat ,and stir in vanilla. Pour into an 8x8-inch pan, and cover with plastic wrap. Refrigerate until set.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 17.9 g, Fat 14.9 g, Fiber 4.1 g, Protein 1.5 g, SaturatedFat 13.2 g, Sodium 11 mg, Sugar 9.9 g
HAUPIA CHEESECAKE
Haupia is a Hawaiian dessert that tastes like coconut pudding. This light and fluffy cheesecake is also good without the haupia layer--just add your favorite topping! The original recipe called for a graham cracker crust, and that works well, but the one I came up with adds an extra dimension to the taste. Cooking time is refrigeration time.
Provided by Dragonfly AZ
Categories Cheesecake
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 610.1, Fat 46.6, SaturatedFat 31.4, Cholesterol 70.2, Sodium 218.9, Carbohydrate 47.6, Fiber 2, Sugar 34.6, Protein 4.6
ROY YAMAGUCHI'S HAUPIA CAKE
This is a recipe from Roy Yamaguchi's cookbook. Haupia is coconut pudding. Here it is used as a filling and frosting on a white sponge cake. It is usually served cold and best made the day before.
Provided by Amy in Hawaii
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 540.5, Fat 28.6, SaturatedFat 23.8, Cholesterol 54.1, Sodium 83.5, Carbohydrate 70.8, Fiber 0.4, Sugar 50.3, Protein 5.3
HAUPIA
Steps:
- Dissolve sugar and arrowroot in water. Add coconut milk and cook on low heat, stirring constantly until thick and shiny, about 20-25 minutes. Pour into a greased 8-inch square pan and let cool at room temperature until firm. When cool, serve right away or chill in fridge. Before serving, slice into squares.
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 hotel pan. Chill overnight. Cut into squares before serving.
HAUPIA RECIPE
Steps:
- Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays.
HAWAIIAN HAUPIA CAKE
This haupia cake is copied from cooks.com. Sorry, times are estimates. I don't bake much so my times may be way off.
Provided by marisk
Categories Dessert
Time 1h50m
Yield 18-24 slices
Number Of Ingredients 16
Steps:
- CAKE:.
- Beat egg white and cream of tartar until stiff, but not dry.
- Gradually add 1/2 cup sugar; set aside.
- Sift rest of sugar, flour, baking powder and salt. Mix well.
- Add egg yolks into mixture. Whip egg white mixture lightly into other mixture.
- Use 13x9x3 pan. 350 degrees, 30-35 minutes. Cool on rack (invert) 45 minutes.
- FROSTING AND FILLING:.
- Combine all ingredients except coconut into saucepan.
- Cook over moderate heat, stirring constantly, until thickened.
- Cool.
- Spread on Haupia Cake.
- Sprinkle with coconut.
Nutrition Facts : Calories 232.7, Fat 14.1, SaturatedFat 6, Cholesterol 121.3, Sodium 189.8, Carbohydrate 20.7, Fiber 0.7, Sugar 7.3, Protein 6
SPONGE HAUPIA CAKE
Make and share this Sponge Haupia Cake recipe from Food.com.
Provided by christine
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, mix cornstarch with Splenda. Stir in the 3/4 cup water and the coconut milk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat and cool slightly. Spread filling between layers and on top of cake. Cool untl filling is firm. Before serving, spread lite cool whip on top and sides of cake. Sprinkle with coconut. Makes 20 servings.
Nutrition Facts : Calories 150.2, Fat 6.7, SaturatedFat 5.5, Cholesterol 23.3, Sodium 73.2, Carbohydrate 21.7, Fiber 0.3, Sugar 12.5, Protein 1.8
HAUPIA CAKE
Provided by Food Network
Time 9h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and grease a 9-inch round cake 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 to 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 oven for 20 to 25 minutes, or until an inserted toothpick comes 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 return 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 2 even layers. Pour some of the haupia over the bottom layer, to a thickness of about 1/2-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 to spread it around evenly. Any remaining haupia can be spread over the sides with 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, garnish with the shredded coconut.
HAUPIA AND PASSION FRUIT PIE
Steps:
- For the haupia layer: Whisk to combine the coconut milk, whole milk, cornstarch, vanilla and sugar in a medium saucepot. Place the pot over medium heat and continue whisking the mixture slowly as the liquid starts to thicken. Once you notice that the liquid is starting to thicken, adjust the heat to low and continue to whisk until the mixture is completely thickened and the texture looks smooth and shiny, about 3 minutes.
- Place the pie crust on a plate or baking sheet. Using a small heatproof rubber spatula, pour and scrape the mixture into the pie crust, spreading the mixture out as evenly as possible. Place the plate with the pie into the refrigerator and chill until set, about 30 minutes.
- For the passion fruit layer: Combine the passion fruit puree and whole milk in a medium saucepot. Sprinkle the gelatin on top of the liquid and whisk gently to combine. Let this mixture sit for 2 minutes.
- Place the pot on the stove on medium heat. Once the mixture starts to warm up, add the sour cream, sugar and gelatin and gently whisk until the sugar and gelatin are completely dissolved. Do not let this mixture boil and do not whisk too much which will produce unwanted foam and bubbles.
- Place the entire pot into an ice bath. Using a small rubber spatula, gently stir as the liquid cools. Once the mixture is at room temperature, strain it into a small bowl using a fine mesh strainer to remove excess air bubbles. Pour this over the haupia layer and place in the refrigerator. Chill for at least 4 hours or up to overnight before cutting.
- For the garnish: Whisk the heavy cream in a large bowl to stiff peaks. Use a warm knife to cut the pie and serve with the whipped cream and fresh berries.
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