Ube Haupia
Ube Haupia
Ingredients
- 2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 cup water, cold
- 1 teaspoon ube extract
- 1/4 teaspoon purple food coloring, optional
- 1/4 teaspoon salt
Instructions
- 1
Lightly grease an 8x8 inch baking dish with a neutral oil or line with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
⏱️ 2 min
- 2
In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Whisk gently to combine.
⏱️ 2 min
- 3
In a small bowl, whisk together the cornstarch and cold water until no lumps remain. This is your cornstarch slurry.
⏱️ 2 min
- 4
Place the saucepan with the coconut milk mixture over medium heat. Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Do not boil vigorously.
⏱️ 5 min
- 5
Once simmering, slowly pour the cornstarch slurry into the coconut milk mixture while continuously whisking. Continue to whisk constantly for 3-5 minutes, or until the mixture thickens considerably and coats the back of a spoon. It should be thick and glossy.
⏱️ 5 min
- 6
Remove the saucepan from the heat. Stir in the ube extract and purple food coloring (if using) until the color is uniform and vibrant. The food coloring enhances the natural purple hue of ube.
⏱️ 2 min
- 7
Immediately pour the thickened ube haupia mixture into the prepared 8x8 inch baking dish. Smooth the top with a spatula.
⏱️ 2 min
- 8
Allow the haupia to cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely set and firm.
⏱️ 120 min
- 9
Once chilled and firm, use the parchment paper overhang to lift the haupia out of the dish. Place it on a cutting board and cut into 1-inch squares or desired shapes. Serve cold.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ube Haupia
- 2 cups full-fat coconut milk
- 1/2 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 cup water, cold
- 1 teaspoon ube extract
- 1/4 teaspoon purple food coloring, optional
- 1/4 teaspoon salt
Instructions
- 1
Lightly grease an 8x8 inch baking dish with a neutral oil or line with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
⏱️ 2 min - 2
In a medium saucepan, combine the full-fat coconut milk, granulated sugar, and salt. Whisk gently to combine.
⏱️ 2 min - 3
In a small bowl, whisk together the cornstarch and cold water until no lumps remain. This is your cornstarch slurry.
⏱️ 2 min - 4
Place the saucepan with the coconut milk mixture over medium heat. Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Do not boil vigorously.
⏱️ 5 min - 5
Once simmering, slowly pour the cornstarch slurry into the coconut milk mixture while continuously whisking. Continue to whisk constantly for 3-5 minutes, or until the mixture thickens considerably and coats the back of a spoon. It should be thick and glossy.
⏱️ 5 min - 6
Remove the saucepan from the heat. Stir in the ube extract and purple food coloring (if using) until the color is uniform and vibrant. The food coloring enhances the natural purple hue of ube.
⏱️ 2 min - 7
Immediately pour the thickened ube haupia mixture into the prepared 8x8 inch baking dish. Smooth the top with a spatula.
⏱️ 2 min - 8
Allow the haupia to cool at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until completely set and firm.
⏱️ 120 min - 9
Once chilled and firm, use the parchment paper overhang to lift the haupia out of the dish. Place it on a cutting board and cut into 1-inch squares or desired shapes. Serve cold.
⏱️ 5 min