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By Request

By Betty Shimabukuro

Wednesday, February 21, 2001

"The Great Exotic Fruit Book"
The rich sweetness of coconut is appreciated
in cultures around the globe.

---

Lovely bunch
of coconut treats

The ubiquitous coconut is today's key ingredient, in recipes from two different ethnic quarters.

Dawn Arasato is asking for the fried haupia recipe from the Willows, where she tried the dish on the lunch buffet. Ron Schaeffer, meanwhile, is after a recipe for a Samoan dish of breadfruit and coconut milk.

Both dishes turn out bite-sized coconutty nuggets that can be served as a side dish or dessert.

Manager Kyle Nakayama at the Willows provided his restaurant's contribution; the breadfruit recipe comes courtesy of Alfredo Cabacungan, chef/instructor at Kapiolani Community College, who has an extensive international collection of recipes.

To round things out, our last recipe is for Coconut Kanten, a Japanese dessert, from "Favorite Island Cookery, Book II" (Honpa Hongwanji Hawaii Betsuin, 1975).

Willows Fried Haupia

1 cup sugar
13-1/2 ounces water (use coconut milk can to measure)
13-1/2 ounces (1 small can) coconut milk
3/4 cup cornstarch dissolved in 1/2 cup water
3 tablespoons fresh grated coconut (optional)
Vegetable oil for frying
Coating:
1 cup flour
1 egg, beaten
1 cup panko (Japanese bread crumbs)

Heat sugar in water until dissolved. Add coconut milk and bring to a boil. Add cornstarch slurry and stir constantly until mixture is smooth and fully thickened. Add grated coconut, if using. Pour into a pan, about 7-by-7-inches and refrigerate until firm.

Cut haupia into desired shapes. Dip pieces into flour, then egg, then toss in panko. Deep fry until golden brown. Makes 30-40 pieces. Serve hot.

Breadfruit and Coconut Cream (Taufolo Niu)

1 whole breadfruit, about 3 pounds (beginning to soften)
1 cup fresh grated coconut
3 cups coconut cream

Bake the breadfruit at 350 degrees for about an hour, or until a fork can be inserted easily. Cut in half, remove core and skin; mash pulp.

Heat the grated coconut over a skillet until dark brown. Combine in a bowl with coconut cream and allow mixture to steep. Squeeze the mixture through a cheesecloth. Cook the strained coconut cream until thick.

While the mashed breadfruit is still hot, make a well in the center and pour in the hot coconut cream. Mix well until liquid is absorbed. Form into walnut sizes with a tablespoon and serve warm, coated with more coconut milk. Serves 6-8.

Coconut Kanten

2 sticks red or white kanten
2 cups water
1 cup sugar
1 12-ounce can frozen coconut milk or 2 cups fresh coconut milk

Rinse kanten and squeeze to remove water; tear into small pieces. Add water and soak 30 minutes. Add sugar and bring to a boil; cook until kanten dissolves.

Remove from heat. Stir in coconut milk. Strain into 8-inch square pan. Cool; refrigerate until firm.

Cut into desired shapes. Makes about 48 pieces.

Nutritional information unavailable.

Food Stuffs: Morsels

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.