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Jennifer S
Aloha
USA
7 Posts |
 Posted - 03/31/2009 : 1:56:50 PM
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A good friend let me borrow a cookbook and it has the most ono looking picture of sweet potato/haupia pie. But how does one find okinawa sweet potato here in Oklahoma?? If anyone knows of a mail order company, or where I can purchase tubers I wouldn't mind trying to grow them myself. Even if I could order in bulk I could cook and mash them and freeze for future pies!!! :-) I'd appreciate any help because I don't think my stomach is going to let me forget!
Mahalo nui!
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Mark Alan
Aloha
USA
26 Posts |
Posted - 03/31/2009 : 2:05:51 PM
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I don't know where in Oklahoma, but I can sometimes get them in asian markets here in San Diego....
Care to share the recipe? Just the thought of sweet potato/haupia pie is making me hungry! |
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Jennifer S
Aloha
USA
7 Posts |
Posted - 03/31/2009 : 4:01:23 PM
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Did I mention it has a macadamia nut crust?? The recipe is from the "What The Big Island Likes To Eat" cookbook courtesy of the Hilo Hawaiian Hotel.
It makes one 9" cheesecake.
Crust: 3/4 cup finely chopped macadamia nuts
3/4 cup graham cracker crumbs
1/2 cup melted butter
Cheesecake: 1 1/2 cups steamed and mashed Okinawa purple sweet potatoes (approx. 2 potatoes)
1 pound cream cheese (two 8 oz. packages)
3 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
Haupia: 2 cups coconut milk
1 cup sugar
2 cups water
1/2 cup cornstarch
Crust: Preheat over to 350 degrees. Mix all crust ingredients. Pat the crust into a 9" spring form pan and bake for 10 min. Remove pan from oven but leave the oven on.
Cheesecake: Put the mashed sweet potato, cream cheese, eggs, sugar, and vanilla in a mixer bowl and beat until well blended. Pour the cheesecake batter over the crust in the spring form pan. Bake for 1 hour in the oven at 350 degrees. Cool completely.
Haupia: Mix together the coconut milk, sugar, water and cornstarch in a heavy saucepan. Cook over low heat stirring constantly, until the haupia thickens.
Spread the warm haupia evenly over the top of the cheesecake.
If anyone makes this don't tell me how ono it is...just send me a piece!! The cookbook is excellent and has recipes from restaurants all over the Big Island with a little bit of history about each place. It is just as fun to read as it is to drool over all the recipes. I am hungry now!
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Retro
Ahonui
USA
2368 Posts |
Posted - 03/31/2009 : 5:15:20 PM
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| Momi has made this before --- ONO! (Oop. Wasn't supposed to tell dat.) And so pretty to look at, all purple with white on da top. |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 04/01/2009 : 03:29:57 AM
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| That would be pretty for Easter. But where to get them...ahdunno. Ohio get da same kine problem. Best advice is to check Asian market if you get one. The ones ovah heah, they oni get liddo bit produce and it goes quickly, early in the morning, cause no refrigeration like in the grocery store. |
Me ke aloha
Malama pono,
Wanda |
Edited by - wcerto on 04/01/2009 10:46:43 AM |
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Fran Guidry
Ha`aha`a
USA
1581 Posts |
Posted - 04/01/2009 : 08:28:35 AM
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The recipe works fine with regular "yams" (sweet sweet potatoes), the flavor is slightly different but still delicious. The color is much more dramatic with the purple potatoes, of course.
Fran |
E ho`okani pila kakou ma Kaleponi
Slack Key on YouTube
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JimC
Lokahi
USA
135 Posts |
Posted - 04/01/2009 : 12:46:53 PM
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I have made something almost the same minus the cream cheese. This takes it to a whole new level (Cholesterol level that is)
If Fran says it's good with regular sweetpotatoe it's gonna be good. I've never had anything that Fran has made that wasn't yummmmy |
Jim
http://www.ohanahulasupply.com
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guitarded
Ha`aha`a
USA
1799 Posts |
Posted - 04/01/2009 : 1:14:22 PM
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quote:
Originally posted by Jennifer S
If anyone knows of a mail order company, or where I can purchase tubers I wouldn't mind trying to grow them myself.
Not sure how close these might be to the Okinawan sweet potato, or if they might even be the same thing except they're calling it Hawaiian, but this eBay auction expires tomorrow. Click here. |
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NANI
Lokahi
USA
292 Posts |
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Jennifer S
Aloha
USA
7 Posts |
Posted - 04/01/2009 : 4:49:03 PM
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| Thanks to all for the great suggestions. I have tried a few of the asian markets here but the produce selection is limited and often not very appealing. Thanks Nani and guitarded for the links..hopefully I will be sinking my teeth into that pie sometime soon! Sweet potato mochi is sounding pretty good right now too! :-) |
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Mark Alan
Aloha
USA
26 Posts |
Posted - 04/01/2009 : 5:24:25 PM
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JenniferS - Thanks for the recipe....it sounds great!
One of my memories growing up in Kailua is going to the Okazuya store and getting a rice ball with an ume in the middle and a tempura purple sweet potato. Alas, the shop is no longer there for when I visit.... |
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Pua Kai
Ha`aha`a
USA
1007 Posts |
Posted - 04/02/2009 : 2:56:53 PM
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Aloha e Jennifer,
They are commonly available here in SoCal in the fall in the regular supermarket. I'm guessing you may find them in your area at that time. With most things also produced in Chile, we've become accustomed to produce being available year-round, but the more specialized items are still seasonal. Also, be sure to use the most expensive brand of coconut milk. The difference in price seems to be directly proportional to the amount of water added. The straight coconut milk is over $2/can, but it will make the best haupia. The less expensive ones are fine for making soup and curried chicken. By the way, almost any recipe can be altered slightly using other ingredients.
Enjoy! |
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