Sweet Treats: Michelle Karr-Ueoka’s Haupia Tapioca and Butterscotch Cookie Recipes
We asked one of Hawai‘i’s premier pastry chefs and a mother to a little one, Michelle Karr-Ueoka, for a simple, kid-loved dessert to make at home.
If there’s one person to ask in the Islands for a delicious, kid-friendly and easy-to-make dessert, pastry chef Michelle Karr-Ueoka is our pick. The James Beard Award semifinalist, who owns and operates MW Restaurant and Artizen by MW with her chef husband Wade Ueoka, is one of Hawai‘i’s premier sweet treat crafters. But perhaps more importantly, she and Wade have a 3-year-old who’s not afraid to tell them what he likes and doesn’t when it comes to his fave foods. (Popcorn and chips are his go-tos, Karr-Ueoka says.)
But Ryeland also loves his mom’s light and refreshing haupia tapioca and butterscotch cookies, topped by uber-sweet Mākaha mangoes. We have to say, Ryeland—you have great taste!
Tapioca
- 64 ounces water
- 8 ounces sugar
- 4 ounces tapioca pearls
- 4 cups ice
Bring the water and sugar to a boil in a medium saucepan. Add the tapioca and cook for 8–10 minutes until clear. Remove half the water and add the ice and stir. Let sit for one hour to allow the tapioca to double in size. Strain and refrigerate.
Haupia sauce
- 10 ounces coconut milk
- 3 ounces sugar
- Diced mango
- Lime zest
Mix coconut milk and sugar until dissolved, then mix with tapioca. It should be the consistency of tapioca pudding or cottage cheese. Pour into cups and top with diced mango and garnish with lime zest.
Butterscotch cookies
- 16 ounces butter
- 165 grams brown sugar
- 110 grams sugar
- 330 grams flour
- 1/2 teaspoon vanilla
- Hawaiian sea salt
Cream butter and sugar. Add the vanilla and flour. Mix until combined. Scoop into 1.5-ounce balls and press down with hands. Garnish with salt. Bake at 325 degrees for 20 minutes until golden brown.
Diane Seo is the editorial director of HONOLULU Magazine.
