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Categories:
crust flour white sugar butter layer butter white sugar eggs mashed Japanese purple sweet potatoes milk vanilla Haupia Layer cold water white sugar cornstarch coconut milk shredded coconut
Viewed: 102 - Published at: 6 years agoIngredients
- Crust:
- 1 1/2 cups all-purpose flour
- 1/3 cup white sugar
- 3/4 cup butter, cubed
- Sweet Potato Layer:
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 3 cups cooked and mashed Japanese purple sweet potatoes
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Haupia Layer:
- 1 1/4 cups cold water
- 1/2 cup white sugar
- 1/2 cup cornstarch
- 2 (14 ounce) cans coconut milk
- 2 cups shredded coconut
Method
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Mix flour and 1/3 cup white sugar together in a large bowl. Rub in butter with your fingers until mixture is sandy. Press into the greased baking pan.
- Bake crust in the preheated oven until golden brown around the edges, about 10 minutes.
- Beat 1/2 cup butter and 1/2 cup white sugar in a bowl with an electric mixer until creamy. Beat in eggs one at a time. Mix in mashed sweet potatoes, milk, and vanilla extract until batter is the consistency of pancake batter. Pour over the crust.
- Bake in the preheated oven until sweet potato layer is firm, about 30 minutes.
- Whisk water, 1/2 cup white sugar, and cornstarch together in a small bowl until smooth.
- Pour coconut milk into a 5-quart saucepan. Bring to a simmer over low heat, about 5 minutes. Pour in water mixture, whisking constantly until coconut milk thickens, 3 to 5 minutes. Stir in shredded coconut; cook and stir until mixture thickens, about 5 minutes more.
- Pour coconut mixture over sweet potato layer. Refrigerate until firm, 4 hours to overnight.
