Desserts - Haupias, Mochis, Flans, & Jellos

Deenie’s Haupia

Ingredients:
2 cans coconut milk
2 cans water (include 2 cans evaporated milk)
4 oz box corn starch
5/8 cup sugar
½ tsp salt


Combine and mix dry ingredients. Add some liquid mixing to eliminate lumps. Add rest of liquid. Mix well. Cook on medium heat stirring constantly 30-40 minutes. After cooking, add ¼ tsp vanilla and ¼ tsp coconut flavoring.

(Recipe can be quadrupled for luau-sized batch. Will fill two 11x17x1 pans.)


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Coconut Haupia Dessert

Crust:
2 cups flour
2 blocks butter (1 cup)
2 Tbsp sugar
½ cup nuts (opt)

Press into 9 x 13 pan
Bake at 325 ‘til golden (~ 30 min)

Second Layer:
2 cans coconut milk
1 cup water
¾ cup sugar

Stir in a Teflon pan over medium heat to boiling point. Then add 8 Tbsp cornstarch (what is the note to the side?) and 1 package gelatin dissolved in ½ cup water to coconut milk mixture and cook ‘til thickened. Add 1 tsp vanilla, cool, and pour onto crust Set in fridge until set (about 1 hour)

Third Layer:
2 boxes (3 oz)
vanilla (instant) pudding
3 cups milk

Beat together until thick. Spread over haupia layer ‘til set.

Forth Layer: Cool Whip

Spread over pudding layer and sprinkle with shredded coconut or nuts (or both)

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Butter Mochi

Ingredients:
4 cups mochiko
2 ¾ cups sugar
1 Tbsp baking powder
4 cups milk (evap + water)
2 tsp vanilla
4 eggs beaten
1 block butter melted and cooled

Combine in greased 9x13 bake at 350 for 1 hour

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Butter Mochi (better?)

Ingredients:
4 cups mochi (rice) flour
4 cups milk (1 lg. can coconut milk and enough regular milk to make 4 c)
3 cups sugar
4 eggs
3 tsp baking powder
2 tsp vanilla
1 cube margarine melted

Mix all ingredients together
Pour into a greased 9 x 13 pan
Bake at 350 for 1 hour or until golden brown and bubbly
Cake will be heavy

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Baked Mochi (Chichi Dango)

Ingredients:
1 lb mochiko
2 ¼ cups white sugar
1 tsp baking powder *potato starch (katakuriki)
1 ¾ cups water
1 tsp vanilla (opt)
14 oz can coconut milk

Combine dry ingredients (except potato starch).
Combine liquid ingredients.
Slowly mix dry and liquid ingredients together.
Add a few drops of red or green food coloring.
Pour into 9 x 13 buttered pan.
Cover tightly with heavy foil.
Bake at 350 for 1 hour.
Cook, cut with plastic knife.
Roll in potato starch and serve with love.

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Baked Mochi

Ingredients:
1 block butter or margarine
3 cups sugar
4 eggs
1 12 oz can evaporated milk
1 tsp vanilla
1 16 oz box mochiko
2 tsp baking powder
1 can coconut milk

Mix in order, then put into ungreased 9x13” pan.
Bake at 350 for 1 hour or ‘til toothpick comes out clean.

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Mochi (Chi Chi Dango)

Ingredients:
1 lb Mochiko Flour (Sweet Rice Flour)
2 cups sugar
1 tsp baking powder
2 cups water
1 12 oz can coconut milk
1 tsp vanilla
a few drops of food coloring (traditionally red or green)
potato starch (Katakuriko)

Mix mochiko flour, sugar and baking powder in large bowl.
Add water (decrease water a little if can of milk is 13.5 oz), coconut milk, vanilla, and food coloring.
After blending well, pour into greased 9x13” baking pan, seal with heavy duty aluminum foil, and bake at 350 for 1 hour.
Remove foil and allow to cool, covering loosely for overnight storage. Using knife of clean scissors, cut into strips, then bite size pieces. Roll pieces in potato starch.

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Flan

Ingredients:
1 cup sugar
¼ cup water
4 oz cream cheese
1 cup sugar
6 eggs
1 can evaporated milk
1 can of whole milk
1 tsp vanilla

Boil sugar and water on high ‘til amber.
Pour into pan quickly, cool.
Mix cream cheese and sugar well.
Add eggs one at a time, beat well ? .
Cover tightly with foil.
Place pan in a larger pan and fill space between with water.
Bake at 350 for 1 hour Remove foil and bake for 10-15 minutes more.
Test with knife Cool and cut edge.

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Granny’s Flan

Ingredients:
4 oz cream cheese, at room temperature
1 cup sugar
6 large eggs
1 large can evaporated milk
1 can whole milk
1 tsp vanilla

Thoroughly cream together cream cheese and sugar.
Add eggs, one at a time, mixing well after each.
Add evaporated milk slowly. Mix well.
Fill evaporated milk can with whole milk. Add milk and vanilla. Mix well.

Prepare pan:
· In a medium pot, combine 1 cup sugar and ¼ cup water.
· Cook on high heat until syrup turns light amber. (Watch it! It happens fast and continues to darken even after you remove it from stove.)
· Quickly pour into 8x8” pan and tip pan to spread evenly.
· Cool for a few minutes. Pour flan mixture over caramel. Cover tightly with aluminum foil. Set into a larger baking pan and add water to ¼-1/2” depth around small pan. Bake at 350 for 1 hour. Uncover and bake 10-15 minutes more until set (test with knife).

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Guava Jello

Ingredients:
2 cups water
½ cup sugar
1 box (3 oz) strawberry Jello
3 packages unflavored gelatin
¾ cup cold water
1 large can frozen guava juice concentrate

Boil sugar in water until dissolved.
Add Jello to sugar water.
Dissolve gelatin in cold water.
Combine the two mixtures and add guava juice.
Pour in 9 x 13 pan and chill till firm.

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Rainbow Gelatin Dessert

Ingredients:
4 (3 oz) boxes Jello (lime, lemon, orange, strawberry)
6 packages unflavored gelatin
1 can (14 oz) condensed milk
9x12” pan lightly greased with mayonnaise

Mix one box of Jello, 1 package gelatin, and one cup hot water. Pour into pan and refrigerate until set.
Dissolve two packages gelatin in ¼ cup cold water. Add condensed milk and 1 ¾ cup hot water. Pour 1 cup milk mixture on 1st Jello layer. Reserving the rest for other layers.
Alternate Jello layer with milk layers ending with Jello. Each layer sets quickly in refrigerator in about 20 minutes.