I don't know about you, but just looking at these Hawaiian Desserts Recipes is making me real hungry.
2 cups mochiko
2-1/3 cups sugar
1 cup water
1 cup canned coconut milk or undiluted evaporated milk
1-1/2 teaspoons extract, such as almond or white vanilla
3 or 4 drops food coloring, if desired
Combine all ingredients except katakuriko; mix well. Pour mixture into 3-quart microwaveable pan, sprayed with Pam for 5 seconds. Cover and microwave 11 to 14 minutes, or until mochi has a dry surface and transparent appearance.
Remove cover and tilt container to drain excess liquid formed by steam. Use paper towel to absorb as much liquid as possible.
Cool mochi completely and store in a loose-lidded container for 2 or 3 days in warm weather, and up to 5 days in cool weather.
Cooking times may vary with differing cookware and microwave ovens. of the luaus throughout Hawaii.
2 Pkg. (8 oz.) Cream Cheese
1 C. Macadamia Nuts
1 Can (8 oz.) Crushed Pineapple
2 T. Round Onion, Chopped Fine
1/4 C. Bell Pepper, Chopped
Pinch Of Salt
Seven simple steps to follow:
1. Drain the crushed pineapple.
2. Mix slightly softened cream cheese with pineapple, onion and bell pepper.
3. Add a pinch of salt.
4. Add only half cup Or nuts to cream cheese mixture.
5. Shape into 2 logs and roll logs into remaining macadamia nuts.
6. Wrap in waxed paper or plastic wrap and refrigerate.
7. Serve with crackers.
2 pounds cream cheese at room temperature
1/2 cup sugar
1/4 pound unsalted butter, softened
1 teaspoon vanilla
Juice from half a lime
3 tablespoons flour
3 tablespoons cornstarch
1 pound sour cream
8 tablespoons mango puree (see note)
Preheat oven to 325 degrees with rack in the middle position. Grease a 9-inch springform pan with cooking spray or 1 tablespoon butter.
Using metal knife in a food-processor, process cream cheese 30 seconds. Scrape container. With machine running, add sugar and butter; process 10 seconds. Scrape again. With machine running, add eggs, vanilla, lime juice, flour and cornstarch. Process 15 seconds, scrape, then process 5 seconds longer. Add sour cream and puree; pulse until incorporated.
Pour mixture into prepared pan and bake 1 hour. Do not open oven door.
Remove and cool completely in pan. Refrigerate 12 hours or up to 2 days. Remove from pan to serve and decorate with mango slices.
For mango puree, scoop the flesh out of a mango and puree in a blender or food processor fitted with metal blade.