Hawaiian Desserts

Creme Mochi

Manju

1-3/4 cups shortening
1 stick (1/2 cup) butter or margarine
5 cups flour
1 teaspoon salt (optional)
3/4 cup milk
1 small can evaporated milk
1 can tsubushi an (coarsely ground red bean paste)

In a mixing bowl, combine shortening, butter or margarine, flour and salt. Mix with a pastry blender or by hand. Stir in milk and 2 tablespoons of the evaporated milk. Combine well.

Pull off pieces of dough and flatten in palm of hand. Place 1 teaspoon tsubushi an in middle. Fold dough around to enclose. Flatten. Place on ungreased cookie sheet. Repeat, making remainder of manju. Brush tops with evaporated milk. Bake in a preheated 425-degree oven for 20 minutes.
Makes approximately 30 small pieces.

Pineapple Cream Cheese Pie

1 9-Inch Graham Cracker Crust
1/2 C. Boiling Water
1 Envelope Gelatin
1/2 C. Sugar
1/2 C. Pineapple Juice
1 8-oz. Pkg. Cream Cheese
Whipping Cream
Five simple steps to follow:

1. Dissolve gelatin in boiling water; stir until completely dissolved.
2. Add sugar and pineapple juice; cool mixture.
3. Soften cream cheese and stir gelatin mixture in gradually until well blended.
4. Pour into pie shell and refrigerate until firmly set.
5. Top with whipping cream before serving.

Poi Mochi

1 bag poi
2 cups water
2 packages (10 ounces each) mochiko (Asian sweet rice flour)
1-1/2 cups sugar
1 quart canola oil for deep-frying

Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep-fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36.

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