Ube Haupia Pie Food

OKINAWAN SWEET POTATO HAUPIA PIE

Steps:

• In a deep pot, add enough water to cover the Okinawan Sweet Potatoes. Boil until tender. To check, pierce the center of sweet potato with a fork. If it slides easily, potato is cook.
• Drain water. Peel and mash potatoes, set aside to cool. Note: Depending on your liking, you can puree sweet potatoes with other ingredients in the blender or if you prefer a chunkier filling use a fork to mash it.
• Meanwhile, prepare crust.
• Chop macadamia nuts using a mortar or a food processor. Cut butter into cubes.
• In a bowl, combine chopped macadamia nuts and butter. Use a spatula and a fork to break and mix butter with macadamia. Once mixture is crumbly and no large butter chunks remain, it is time to make the crust.
• Spread macadamia nut mixture evenly at the bottom of pie pan. Starting at the center, use your fingers and press mixture to form a crust working your way up to the sides of pan. Use a fork to crimp the top edges of crust or however you prefer to do it.
• Place the crust in the fridge while preparing filling.
• Pre-heat oven at 350 degrees F.
• The next process either you do it by hand for a chunkier filling or use a blender for a smoother texture. (I like it with some small chunks.)
• In a bowl, cream butter and sugar together until smooth and creamy.
• On one side of bowl, lightly beat eggs. Combine eggs with mixture until completely incorporated.
• Gradually add mashed Okinawan Sweet Potatoes, mixing thoroughly.
• Add evaporated milk, vanilla and salt. Blend well.
• Take the crust from the fridge and spread the sweet potato filling into the pie crust. Leave ½ an inch on top for the Haupia layer.
• Bake at 350 degrees F for 30 minutes, or until the edge of the crust is golden and the potato filling is lightly browning in spots.
• Cool pie completely in the refrigerator.
• When pie has cooled, prepare the haupia layer. Note: Don't prepare haupia ahead of time as it will solidify into chunky globs of coconut.
• In a saucepan, add the coconut milk and water, but don't turn on the heat just yet.
• Mix sugar and cornstarch in a small bowl then add it to the coconut milk mixture.
• Heat at medium-low stirring constantly, until thickened. If you spoon out and lift mixture and glop of mixture falls back into the pan, it is ready. Remove pan from heat.
• Immediately pour haupia mixture over pie spreading evenly. Return to the fridge and chill for several hours. Note: Haupia should be applied as soon as it's cooked as it will turn solid.
• If you like, top with macadamia nuts, toasted coconut or toasted pinipig. Serve cold. Enjoy!

UBE PIE WITH MARSHMALLOW WHIP

Steps:

• Roll out dough on a lightly floured surface to a 12" round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into edges. Trim overhang to 1". Fold overhang under to create a thick crust that is flush with rim; crimp as desired. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Place a rack in middle of oven; preheat to 350°F. Line crust with parchment paper or foil and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake until edges are beginning to brown, 20-25 minutes. Carefully lift out parchment and weights. Return crust to oven and bake until golden brown all over, 10-15 minutes. Transfer to a wire rack and let cool.
• Using an electric mixer on medium speed, beat eggs, ube halaya, coconut milk, granulated sugar, salt, vanilla extract, and ube extract (if using) in a large bowl until smooth, about 1 minute. Pour filling into pie crust.
• Bake pie until edges of filling are set but center still jiggles slightly, 55-65 minutes. (Filling will puff as it bakes but will settle as it cools.) Transfer to a wire rack and let cool at least 2 hours. Pie can be served slightly warm or room temperature.
• Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Transfer to a pastry bag fitted with a large star tip (or a resealable plastic bag with a corner snipped off). Chill marshmallow whip until ready to serve.
• Pipe 8 dollops of marshmallow whip around edges of filling. Slice pie and transfer to plates. Serve with remaining marshmallow whip alongside. Do ahead: Crust can be baked 3 days ahead; store tightly wrapped at room temperature. Marshmallow whip can be made 8 hours ahead; keep chilled. Pie can be baked 1 day ahead; cover and chill. Bring to room temperature and top with marshmallow whip just before serving.

OKINAWAN PURPLE SWEET POTATO PIE WITH HAUPIA TOPPING

Steps:

• To Make the Shortbread Crust.
• Preheat oven to 300 degrees F.
• Cream the butter and sugar together.
• Add the eggs one at a time, making sure that the eggs are well incorporated after each addition.
• Add flour slowly.
• Add vanilla and chopped macadamia nuts.
• Press the dough down onto an ungreased 9 X 13 pan.
• Bake for 30 minutes. Shortbread will not brown. DO NOT OVERCOOK!
• Let cool.
• Start on the Okinawan Sweet Potato Pie Filling:.
• Preheat the oven to 350 degrees F.
• Peel and dice (about 1-inch cubes) the Okinawan Sweet Potato and steam until tender and dark purple.
• Whip the potatoes until fluffy. If you prefer a chunkier style of pie, mash the potatoes to your preference. Set aside to allow to cool.
• In a large mixing bowl, cream together butter and sugar until very fluffy.
• Add in eggs one at a time and mix until well incorporated.
• Mix in milk, vanilla and salt.
• Fold the potatoes into the butter mixture. It should have the consistency of pancake batter.
• Pour onto the baked crust and bake for 30 minutes.
• Remove from oven and let it cool down to room temperature.
• To make the Haupia topping.
• In a thick-bottomed pot, heat the coconut milk until it is warm.
• In a large mixing bowl, combine sugar and cornstarch.
• Add water to the bowl.
• Slowly add the cornstarch mixture to the pot, whisking constantly until the mixture has thickened. (about 5-7 minutes).
• Let the mixture cool slightly, and pour it over the baked sweet potato pie layer.
• Refrigerate overnight.