Haupia Cakes
Haupia Batter
All purpose flour 1 cup
Cornmeal 1 cup
Baking powder 1 ½ t
Kosher salt ¼ t
Baking soda ¼ t
Eggs 2 each
Butter, melted 3 T
Half and half ½ cup +2 T
Buttermilk ½ cup +2 T
Coconut milk ¾ cup
Milk ¾ cup
Granulated sugar 3 T
Cornstarch 2 T
Sweet shredded coconut ½ cup
TO PREPARE THE BATTER:
Combine flour, corn meal, baking powder, salt and baking soda.
Whisk together eggs, melted butter, half and half and buttermilk.
Whisk egg mixture into flour mixture and set aside.
Stir coconut milk, milk, sugar and cornstarch together in a sauce pan. Over high heat, whisk constantly until it boils. Lower heat and cook, whisking constantly, for 10 minutes. After 10 minutes this mixture (Haupia) should look like glue.
Slowly mix the Haupia into the pancake batter. Let cool before using
STRAWBERRY COULIS
Fresh or frozen strawberries 8 oz
Lime juice 1 T
Granulated sugar 2 T
Combine all the ingredients in a sauce pot. Simmer until strawberries begin to break down. Puree the mixture until smooth.
TO PREPARE THE PANCAKES:
Heat a saute pan or a griddle to medium. Melt a small amount of butter in the pan and spread evenly. Ladle 2 to 4 oz of the pancake batter into the pan, depending on desired size. Let cook until bubbles begin to form on top and the bottom is golden brown. Flip carefully and continue to cook until the middle is dry.
To serve, top the pancakes with butter, strawberry coulis and shredded coconut.
