Hawaiian+Recipes

Hawaii Fruit:
Pinapple Papaya Mango ~italiangal™®

HAUPIA CAKE
1 pkg white cake mix 1 T unflavored gelatin 1 c coconut milk 2 c heavy cream 2/3 c water 6 T sugar 2 egg whites 1 t lemon extract shredded coconut Prepare cake mix according to package directions using 2/3 cup of the coconut milk, water, and the egg whites. Cool and split layers. Reserve top layer; spread haupia filling on the remaining layers. Chill until set. Soften gelatin in remaining coconut milk; dissolve over hot water. Cool. Whip cream; fold in gelatin mixture, sugar and extract. Stack cake layers; frost with whipped cream mixture. Sprinkle cake with coconut.
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 * Procedure**

BIBINGKA

2 1/2 lb (5 1/2 cups) mochi rice 1 can (12 oz) frozen coconut milk, thawed 1 pkg (1 lb.) dark brown sugar bananna leaves Rinse rice and cook in rice cooker. In a saucepan, combine coconut milk and 1 1/4 cups of the brown sugar. COok over medium heat, stirring constantly, until thickened, about 20 minutes. Wilt banana leaves over low heat on electric stove; line a 13 X 9 X 2 inch baking pan. Preheat electric oven to 350 degrees F. Put cooked rice into a large bowl. Reserving 1/2 cup of the coconut milk mixture, stir remainder and remaining brown sugar evenly into the hot rice. Put into prepared pan. TOp with the reserved 1/2 cup coconut milk mixture. Bake for 20 minutes, then broil for five minutes to set topping. Cut into small pieces. Makes 45 servings.
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CHAR SIU BAO
Submitted by: Residential Services Division Orgainization: Hawaiian Electric Company 3 1/2 cups flour 1 Tablespoon shortening 1/4 cup sugar 1 pkg active dry yeast 1 cup warm water char siu filling
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Put three cups of the flour into a bowl. Cut in shortening. Stir in two tablespoons of the sugar. Combine the remaining two tablespoons sugar with the yeast and add 1/3 cup of the warm water. Stir until yeast is dissolved. Add the remaining 1/2 cup flour; mix well. Combine flour mixture, yeast mixture and remaining 2/3 cup water. Knead on lightly floured board five minutes or until the dough is smooth and elastic. Place dough in a greased bowl and divide into 18 portions. Oil hands and flatten pieces of dough. Put about 1 tablespoon filling in center of dough. Form buns by pulling dough up and around filling. Pinch and seal seams. Place on squares of waxed paper. Let rest 20-30 minutes. Place on rack and steam 15 minutes. Makes 18 buns.
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BANANA GUAVA PIE
1 1/2 cups sliced bananas 1 1/4 cups guava nectar 1/2 cup sugar 1 tablespoon lemon juice 1/4 teaspoon salt 3 tablespoons cornstarch 3 tablespoons cold water baked pie shell Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream.
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JIN DUI
1 pkg. 15.5 oz Lee Cheung Woo rice powder (orange package) 1 pkg. 17.6 oz Peacock Brand glutinous rice flour (white package with red lettering on one side & blue lettering on the other side) 1 1/2 c. sugar 1 cup water 1 1/2 t. whiskey (or other hard liquor) optional: vinegar can be added for extra crispiness
 * Ingredients:**

Combine sugar, water, & whiskey. Empty packages of the rice flour in a large mixing bowl & add combined liquid a little at a time. Mix by hand, DO NOT KNEAD because it will turn out tough if you do. Mixture should be crumbly but hold together when squeezed. More water can be added when needed (depends on the humidity of the day). Roll into logs the size of large cucumbers. Break off pieces about 1 1/2 inches in diameter, make into bowl shapes. Stuff with filling & roll into balls so that no seams or stuffing shows. Roll in sesame seeds & squeeze so that the sesame seeds don't fall off before frying. Fry in hot oil. Test oil by sticking a wooden/bamboo chopstick in the oil if tiny bubbles rise quickly around the chopstick, its hot enough. Roll the raw jin dui so that it touches oil on all sides before putting in the next one. Press the jin dui gently with your wire ladle to shape the jin dui. When the sheen of oil disappears quickly on the top of the jin dui, it is ready. The color should be a dark golden brown. Variations: Canned yams can be added to the rice flour. Mix the yams first into the rice flour, than add the liquid. Fillings: Black bean sugar, bean paste, lotus paste, coconut, char siu, dried shrimp mixture, (1/3 lb candied melon & 7 oz coconut), etc. Be sure to fry the salty jin dui last so that it doesn't give the others a bad taste. Makes 36 jin dui.
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Hawiian Bread
ingredents: directions:
 * 1/2 cup mashed banana
 * 1/2 cup crushed pineapple, with juice
 * 1 egg
 * 1/4 cup milk
 * 1/4 cup margarine, softened
 * 1 teaspoon coconut extract
 * 1/2 teaspoon salt
 * 1/3 cup white sugar
 * 1/2 cup instant potato flakes
 * 3 cups bread flour
 * 1 1/2 teaspoons active dry yeast
 * 1) Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.


 * PREP TIME || 10 Min ||
 * COOK TIME || 3 Hrs ||
 * READY IN || 3 Hrs 10 Min ||
 * //Up to 15 servings.

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GON LO MEIN
3 pkgs (10 oz. size) ready to eat chow mein noodles 3/4 cup oyster sauce 2 tablespoons sesame oil 8 dried mushrooms (soaked) 6 green onions, chopped 1 pkg (12 oz) bean sprouts 4 stalks celery, slivered 1/2 cup Chinese peas, sliced 1 pkg (12 oz) green beans, sliced 1/2 teaspoon salt 1/2 teaspoon monosodium glutamate 3/4 lb char siu, thinly sliced Place noodles in a 13 X 9 X 2 inch baking pan. Sprinkle noodles with 1/4 cup of the oyster sauce and 1 tablespoon of the sasame oil; heat in electric oven at 250 degrees F. for 10 minutes. Remove stems from mushrooms; slice caps. In a wok or skillet, heat remaining tablespoon oil. Add mushrooms and other vegetables; stir-fry for 2 minutes. Season with salt, monosodium glutamate and the remaining 1/2 cup oyster sauce. Mix char siu with the vegetables. Stir in noodles and toss gently. Makes 12 servings.
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