The Hawaiian kitchen is a blend of flavours from many nations, a fusion of American, Japanese, Korean, Filipino, Polynese and Portuguese.  Traditional Hawaiian dishes are rich in fish and meat, probably due to its affinity with the sea and locals living off the natural land.  Rice is a staple food popular in Hawaiian dishes and originating from its Japanese influence of sushi. 

Traditional Hawaiian cuisine includes dishes such as, Loco Moco (white rice topped with a hamburger patty, a fried egg, and gravy), Kalua Pig (roast pig), SPAM Musubi (a piece of SPAM topped with a block of rice and wrapped with a piece of nori) and Portuguese sweet bread (A bread made with sugar and honey to produce a subtly sweet flavour). It is usually baked as a round-shaped loaf on heated stone without a loaf tray and eaten with meals but not as a dessert.” So says the Hawaiian Tourist office website.  I thought it might be nice to feature something sweet and divine to see out the summer.  Haupia, or as we Cypriots call it, Muhallebi, is a deliciously sweet and simple dessert made from coconut milk and corn flour.  Alternatively, use rice flour.  Serve with some sliced tropical fruit from our selection, Guava is a popular choice in Hawaii.  Now sit back, enjoy and if you close your eyes you might even think you’re really in Hawaii.  Afiyet Olsun.  

You will need:

1 can coconut milk

5 tablespoons sugar

5 tablespoons corn flour

Half to 1 cup water

Preparation:

Gently simmer the coconut milk on a low heat. Combine sugar and corn flour and stir in water enough to make a smooth mixture resembling single cream. Stir mixture into coconut milk and cook over low heat, stirring constantly, until thickened. Pour into an 8 inch square pan. Cool until firm then cut into small or large squares. Makes about six large servings.