Ingredients
- 1 quart thickened coconut milk, unsweetened
- 1/2 teaspoon saffron threads
- 1 cup sugar
- 1 pinch Salt
- 4 pinch egg yolk
- 1/4 cup corn starch
- 1/4 cup Flour
- 2 cup egg, beaten for egg wash
- 1 cup breadcrumbs
- 1 cup Oil
- 1 cup Powdered Sugar
Preparation
Baking Directions:
In a large pot, bring the coconut milk, saffron, sugar, and salt to a boil, stirring until the sugar dissolves.
Remove the pot from the heat and allow the saffron to steep for 20 minutes.
In a small bowl, whisk together the egg yolks and corn starch.
The mixture will be stiff.
Add 1 cup of the warm coconut milk mixture and whisk well until smooth.
Heat the remaining coconut milk mixture over high heat and whisk in the corn starch slurry.
Cook over high heat until the mixture thickens.
Pour the cooked coconut mixture into a parchment lined half sheet pan and use a long spatula to spread it evenly into the pan.
Refrigerate the mixture until it is cold, firm, and set.
Preheat the frying oil to 350°F.
Turn out the haupia onto a cutting board and remove the parchment paper.
Cut the haupia into squares, or cut out rounds with a ring cutter.
Dredge the shapes in flour, then beaten egg wash, and then breadcrumbs.
Fry the haupia in the oil until golden and crisp.
Drain on paper towels.
Dust with powdered sugar and serve immediately.
