INGREDIENTS

• Haupia Cream
• • 13.5 fl oz coconut cream
• • ¼ cup sugar
• • 2-3 Tbsp cornstarch
• • ¼ cup water
• Matcha Malasadas
• • 1 packet instant yeast
• • 4½ cups bread flour
• • 2 Tbsp Culinary Grade Matcha, sifted
• • ½ tsp kosher salt
• • 3 Tbsp sugar
• • 1 stick butter, melted
• • 4 eggs, room temp
• • 1 tsp vanilla
• • 1 cup warm milk (see instant yeast packet for temperature)
• • Sugar mixed with sifted Matcha, for dusting

DIRECTIONS

• Haupia Cream
• 1. In a small bowl, whisk together cornstarch and water.
• 2. Gently heat coconut milk and sugar in a saucepan until it starts to bubble.
• 3. Add cornstarch slurry and cook 1-2 min until thickens. The mixture is ready when it ribbons down and holds its shape for a few seconds before returning to the pot. If it's too thin, cook for another minute to evaporate excess water, or stir in more cornstarch slurry in ½ Tbsp increments. If it's too thick, thin it out with additional coconut cream.
• 4. Remove from heat and let cool on the counter to room temp. Place in the fridge until ready to use.
• Matcha Malasadas
• 1. In a mixing bowl, whisk together instant yeast, bread flour, Matcha powder, sugar, and salt.
• 2. Beat in the eggs, vanilla, melted butter, and warm milk. Knead until you get a smooth dough. It will be sticky.
• 3. Cover and rise for 1 hour to double in size.
• 4. Roll the dough out to about 1 cm thick. Use a biscuit cutter to divide the dough, placing each piece on a parchment paper square.
• 5. Cover and rise again for 30 minutes.
• 6. Fry at 350°F for 2 minutes on each side until golden brown.
• 7. Drain on a cooling rack. While they’re still warm, roll them in a mix of sugar and Matcha.