Ube Haupia Squares
We've been working in the Hawaiian Halloween recipe lab to bring you a spooky good Ube dessert recipe!
Our Ube Haupia Squares feature three different layers with so much tropical flavor:
🎃 A buttery cookie crust made with Macadamia Nut Shortbread Cookies from Punalu'u Bake Shop
🎃 A sweet and nutty Ube filling made with fresh Okinawan Purple sweet potatoes and Ube Syrup from Hamakua Coast Premium
🎃 Topped with creamy coconut haupia made from Hawaii's Best Haupia Pudding Squares
This recipe is a fun addition if you want to add a Taste of Aloha to your Halloween celebration, but you can enjoy these squares any time you'd like!
For the crust
- 1 pkg Punalu’u Macadamia Nut Shortbread Cookies
- 2 tbs unsalted butter cold
For the ube filling
- 2 cups cubed Okinawan Purple sweet potatoes, peeled
- 1 stick unsalted butter room temperature
- 1/2 cup Sugar
- 2 eggs room temperature
- 1/2 cup half and half room temperature
- 1 teaspoon vanilla extract
- 1 tbs Hamakua Coast Ube Syrup
- 1/4 tsp salt
For the Haupia
- 1 package Hawaii’s Best Haupia (prepare according to package instructions)
Macadamia Nut Crust
In a food processor pulse cookies until it forms into crumble. Add butter and pulse till combined. Press into a greased 9x13” pan. Bake at 350°F for 12-17 minutes, until just lightly browned. Set aside till cool.
Boil the sweet potatoes until fork-tender about 10-15 minutes. Whip them until fluffy. Cool. Cream butter and sugar, then add the eggs. Mix in the sweet potatoes. Add everything else and mix until combined.
Pour onto the crust and bake at 350F for 30-40 minutes, or until the center is firm and doesn’t jiggle when you shake the pan gently. Cool completely.
Prepare according to package instructions. Cool slightly, then pour over the sweet potato layer.
We love seeing our Hawaiian culinary creations come to life! If you make this Ube recipe, be sure to share it with us on Instagram by tagging us @tastesofaloha! Mahalo!