Haupia with exotic fruit salad liliko'l sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| For Haupia- | ||
| 1½ | cup | Coconut milk |
| 4 | To 6 tablespoons sugar | |
| 4 | To 6 tablespoons cornstarch | |
| ¾ | cup | Water |
| For the sauce: | ||
| ½ | cup | Passionfruit juice |
| 1 | cup | Sugar |
| For the fruit salad: | ||
| 2 | Diced kiwi | |
| 1 | Diced pineapple | |
| 1 | Diced papaya | |
| 8 | Pieces lychee | |
| 1 | Sliced banana | |
| 1 | Sliced mango | |
| 8 | Sprigs fresh mint, to | |
| Garnish | ||
Directions
Haupia: Pour coconut milk in saucepan. Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk.
Cook and stir over low heat until thickened. Pour into 8-inch square pan and chill until firm. Using a cookie cutter cut into teardrop or star shapes.
Bring sauce ingredients to a boil. Chill. Combine fruit salad ingredients, toss with the sauce and set aside.
Place three to four pieces of Haupia onto a cold plate, arrange fruits around. Garnish with fresh mint.
Yield: 8 servings
Recipes from Phillipe Padovani, Executive Chef, Manele Bay Hotel