Best 3 Haupia And Purple Sweet Potato Pie Recipes
**Indulge in a Culinary Adventure with Haupia and Purple Sweet Potato Pie: A Taste of Hawaiian and Japanese Fusion**
Experience the harmonious fusion of Hawaiian and Japanese flavors in this culinary masterpiece – Haupia and Purple Sweet Potato Pie. This delectable pie enchants the palate with its vibrant colors and exquisite textures. Dive into the velvety haupia filling, a traditional Hawaiian coconut pudding, complemented by the earthy sweetness of purple sweet potatoes. Discover a symphony of flavors and textures in each bite, as the creamy haupia and tender sweet potatoes intertwine, creating a luscious and unforgettable dessert. But that's not all; this article also unveils a collection of equally captivating recipes that will tantalize your taste buds. Embark on a culinary journey with haupia cheesecake, purple sweet potato mochi, and haupia malasadas, each offering a unique twist on these beloved Hawaiian and Japanese treats. Let your taste buds savor the magic of these delectable creations, as you immerse yourself in a world of culinary fusion.
HAUPIA AND PURPLE SWEET POTATO PIE
Like auntie used to make when we were visiting--broke da mouth! (Very yummy and reminds me of home). This recipe has a shortbread crust topped with a smooth, sweet layer of purple potatoes, and a rich coconut cream. Serve cold.
Provided by J. Simpson
Categories Desserts Pies Sweet Potato Pie Recipes
Time 5h13m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
- Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
- Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
- Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
- Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
- Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
- Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.
Nutrition Facts : Calories 404.9 calories, Carbohydrate 36.6 g, Cholesterol 62 mg, Fat 28.3 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 21.1 g, Sodium 149.1 mg, Sugar 20.8 g
SWEET POTATO HAUPIA PIE
So this is comfort dessert. It is always present at our family gatherings and Holidays. In this recipe we use okinawan sweet potato. The purple color is deep and vibrant, it's beautiful. Haupia is coconut pudding and delicious. They both compliment each other and the smooth texture is just amazing.
Provided by Jo Anne Sugimoto
Categories Pies
Number Of Ingredients 21
Steps:
- 1. CRUST: Mix the dry ingredients together in a medium size bowl. Add the chopped nuts and the butter. Cut the mixture with two butter knives, pulling them across each other in a scissor motion until the crust mixture is crumbly and no large butter chunks remain.
- 2. Press the crust mixture onto the bottom of a pie pan, continuing up the sides of the pan. Place the pan in the refrigerator.
- 3. SWEET POTATO LAYER: In a medium bowl, cream the butter and sugar together until smooth and creamy. Add egg one at a time, mixing after adding each egg. Add half of the sweet potatoes, mixing thoroughly. Add the other half and mix again. Mix in the evaporated milk, vanilla and salt.
- 4. Spread the sweet potato mixture into the pie crust, do not add too much, it should fill the pie crust no higher than 1/2 an inch from the top edge of the crust so that we have room for the haupia layer.
- 5. Bake the pie at 350 degrees for 30 minutes or until the edge of the crust is golden and the potato filling is lightly browning in spots.
- 6. HAUPIA LAYER: When the cooked pie has cooled. Begin preparing the haupia layer. You do not want to start preparing the haupia too early or it will solidify.
- 7. Place the coconut milk and the water in a saucepan, but do not turn on the heat just yet. Mix together the sugar and cornstarch in a small bowl then add it to the liquids. Turn the heat on to medium, stirring constantly, until it thickens.
- 8. Immediately pour the haupia mixture over the sweet potato layer and return the pie to the refrigerator to chill for several hours.
OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING
The Okinawan sweet potato is a very special potato. It doesn't look like much from the outside (This site calls it the ugly ducking of potatoes), but it is one beautiful and delicious spud! This pie is a mixture of recipes from Reid at Ono Kine Grindz and my family's special shortbread recipe. I would not use any other potato for this recipe. It IS labor intensive, but the pay off is so worth it! This should be a smooth, rich, mouth-watering treat. People always ask me to make this for them. Cooking time does not include overnight refrigeration.
Provided by HawaiiChef79
Categories Pie
Time 2h30m
Yield 1 9X13 pan, 24 serving(s)
Number Of Ingredients 17
Steps:
- To Make the Shortbread Crust.
- Preheat oven to 300 degrees F.
- Cream the butter and sugar together.
- Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
- Add flour slowly.
- Add vanilla and chopped macadamia nuts.
- Press the dough down onto an ungreased 9 X 13 pan.
- Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
- Let cool.
- Start on the Okinawan Sweet Potato Pie Filling:.
- Preheat the oven to 350 degrees F.
- Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
- Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
- In a large mixing bowl, cream together butter and sugar until very fluffy.
- Add in eggs one at a time and mix until well incorporated.
- Mix in milk, vanilla and salt.
- Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
- Pour onto the baked crust and bake for 30 minutes.
- Remove from oven and let it cool down to room temperature.
- To make the Haupia topping.
- In a thick-bottomed pot, heat the coconut milk until it is warm.
- In a large mixing bowl, combine sugar and cornstarch.
- Add water to the bowl.
- Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
- Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
- Refrigerate overnight.
Tips:
- For the haupia layer, use full-fat coconut milk for the richest flavor.
- To make sure the haupia layer sets properly, chill it for at least 4 hours, or overnight.
- For the purple sweet potato layer, use a food processor or blender to puree the potatoes until smooth.
- To enhance the purple color of the sweet potato layer, add a few drops of purple food coloring.
- When baking the pie, place a baking sheet on the rack below the pie to catch any drips.
- Let the pie cool completely before serving to allow the layers to set.
Conclusion:
This haupia and purple sweet potato pie is a unique and delicious dessert that is perfect for any occasion. The haupia layer is creamy and coconutty, while the purple sweet potato layer is rich and flavorful. The two layers complement each other perfectly, and the pie is sure to be a hit with everyone who tries it.
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