ʻUlu Haupia Bars
Jul 18, 2023
ʻUlu Haupia Bars
12-20
1 hour
1 hour
Hawaiian
Dessert
This haupia recipe utilizing the Hawaiian staple crop, ʻulu, will transform the way you enjoy local desserts!
Ingredients
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¾ lb. unsalted butter, softened
1 cup granulated sugar
1 tsp vanilla extract
3 ½ cups all-purpose (AP) flour (or you can do 2 ½ cups AP flour and 1 cup HUC ʻUlu Flour)
¼ tsp salt
1 Tbsp water (if needed)
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1 ¾ lbs ripe, pre-cooked ʻulu
11 oz cream cheese (1 1∕3 packs) softened to room temp
1 Tbsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
1 Tbsp vanilla extract
¾ cup evaporated milk (or condensed milk)
1 cup brown sugar
2 whole eggs
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1 ½ cups coconut milk (1-2 cans)
½ cup granulated sugar
1 cup water (divided into ½ and ½)
1⁄3 cup cornstarch
Directions
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Grease an 8” x 12” baking pan (up to 4” high) and set aside. Preheat oven to 350F.
Cream together the butter and sugar. Add vanilla and mix to combine.
Add the flour little at a time, mixing with hands until a soft but dry dough is formed. If the dough is too dry, add water 1 Tbsp at a time to create a soft, semi crumbly dough. Turn into the baking sheet and then flatten to create an even layer on the bottom about ¼” – ½” high.
Bake 9-11 minutes or until the top is lightly browned and a toothpick inserted comes out dry. Remove and set aside.
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Preheat oven to 375F. Warm ʻulu in a steamer, or microwave with some water in 2 minute increments until soft.
In a large bowl, mash ʻulu so it's smooth (think mashed potatoes). Mix in cream cheese until smooth and combined.
Add spices, vanilla, and evaporated milk and mix well. Taste and add more spices if you want it stronger. Add in the eggs and mix until incorporated, then pour over crust.
Bake 45-50 minutes or until a toothpick inserted comes out clean. Remove from oven. If the top has slightly risen in the center, feel free to press down and flatten with a small cutting board to even the surface.
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In a medium sauce pot, combine coconut milk, sugar, and first ½ cup of water and bring to a light boil. Continue to stir until boiling so the mixture doesn’t burn or curdle.
Once boiling, mix the other ½ cup of water with cornstarch in a small bowl to form a slurry, and add to the mixture using a whisk. Stir until a loose, smooth and thick haupia mix forms. Remove from heat and set aside to cool slightly.
To test, scoop a spoonful into a small bowl and refrigerate to make sure that your haupia becomes firm/jelled once cooled.
Remix your haupia in the pot to make smooth any lumps, then pour over the ʻulu layer. Shake the pan a little to disperse haupia evenly, refrigerate uncovered and chill until the haupia layer is solid (or overnight).
Cut and serve in desired portions. It can be drizzled with chocolate if desired for an extra rich touch.
