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A cook-off that
is MOA natural

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Star-Bulletin

The Mokichi Okada Association, better known as MOA, had a Natural Foods Cook-Off last month in connection with its first Taste of MOA festival.

The association promotes organic farming and natural, healthy eating -- although the Best of Show award went to a very rich dessert made by MOA member Ruth Kobayashi.

Her recipe suggests free-range chicken eggs, organic milk and naturally grown potatoes, but you might find it easier to go with what you can find at the store.

Other winners: carrot cookies, cornish game hen with pomegranate and salmon/brown rice patties.

Okinawan Sweet Potato Pie

1-1/2 cups boiled Okinawan sweet potatoes, mashed
5 eggs, separated
3/4 cup sugar
2 cups milk
2 tablespoons butter, melted
1/2 teaspoon baking powder
1 tablespoon cinnamon
Pastry-lined pie pan
Haupia Topping:
4-6 heaping tablespoons sugar
4-6 heaping tablespoons cornstarch
12 ounces water
1 can coconut milk

Beat egg yolks with sugar and add to mashed potatoes. Add milk, butter, baking powder and cinnamon and mix well. Beat egg whites well and fold in. Pour mixture into pastry-lined pan. Bake at 350 degrees for 45 minutes or until knife inserted comes out clean.

To make topping: Combine sugar and cornstarch and slowly blend with water until smooth. Stir in coconut milk and heat over medium flame until mixture thickens. Spread over sweet potato pie. Chill to firm haupia before serving.

Nutritional information unavailable.

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