Easy Haupia Recipe Reviews - Allrecipes.com (Pg. 2)
Photo by Maralin
Reviewed: Sep. 18, 2009
I love this recipe. It's new to me, so I don't know how "authentic" it is, but I found it addictive. I've been making it every week since I tried it. I gave only 4 stars because it needed much more coconut flavor. I feel like adding shredded coconut, but maybe using sweetened milk, as was suggested would work better. I will definitely make this again, it's a great base for a dessert, if nothing else. Thanks for the recipe!
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Photo by Maralin

Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Queens, New York, USA
Photo by KitchenWitch
Reviewed: Sep. 10, 2009
Well... this wasn't too bad. The mixture never simmered, but it did thicken a lot. We all thought it tasted too much of the cornstarch, too 'chalky'. My dad laughed :( But I ate quite a few pieces just to really test it out. I think it needs more sugar, or to use sweetened coconut milk instead of plain. Also, a 13x9 inch pan is too big, the cubes were very very thin... meh *shrug*
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Photo by KitchenWitch

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA
Living In: Eagle Creek, Oregon, USA

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Reviewed: Sep. 7, 2009
First off, I'd like to say ALOHA to Ms Hawaiian Deelit. Hey, I used to live in Kingsland, GA too! Now the other day, bf and I got together and made a mini-feast of lau lau, limu poke, lomi salmon, and of course poi. At the end, even though we were stuffed.. we both felt something was missing but couldn't quite figure it out. Then we realized--HAUPIA!! To make up for that, I searched for recipes online and decided on this one because there was salt in it (salt makes desserts have depth and not taste like you're eating a sugar cube). The only tweak I made to the recipe was that I used half white sugar and half coconut palm sugar. It got thick really fast when I was making it, so I thought I did something wrong, but I just kept mixing it over low heat until it was completely smooth. Let it chill for a couple hours and voila--homemade haupia. I thought this was really delicious and rich and creamy--just like tutu used to make. BUT the bf said that while the flavor was good, it wasn't 'gelatinous' enough for him. I guess he likes the mass-produced-from-envelope style in the restaurants better. To each his own, but I love it! Thanks!
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Cooking Level: Intermediate

Home Town: Yokohama, Kanagawa, Japan
Living In: Honolulu, Hawaii, USA

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Photo by Soifua
Reviewed: Jul. 29, 2009
this was very easy, I scaled the recipe down to serve 18 so I could just us a can of coconut milk. I put it in an 8x8 pan and it was very thin. Growing up I remember eating haupia like a jello jiggler so this was how I remember eating it. Next time I'll double the recipe and stick it in an 8x8 so it'd be thicker.
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Cooking Level: Expert

Home Town: Kahuku, Hawaii, USA

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Reviewed: May 21, 2009
The texture was like glue. I have had haupia in Hawaii and this is nothing like it.
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Photo by Bella

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA
Living In: Troy, Michigan, USA

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