Li Hing Churros with Haupia Sauce
- 2 quarts neutral oil for frying(grapeseed, vegetable, canola or peanut)
- 2 cups water
- 2.5 tablespoons white sugar
- 0.5 teaspoon Salt
- 2 tablespoons vegetable oil
- 1 cup All Purpose Flour
- Piping bag with a star tip
- Li Hing Sugar
- 0.5 cup white sugar(or to taste)
- 2 teaspoons Li Hing Powder
- Haupia Sauce
- 1 cup coconut milk
- 0.5 cup condense milk
- Fill a medium-size pot halfway with oil. Heat oil to low to medium heat, to a temperature of 375-400F.
- While oil is heating, in a small sauce pan, add water, sugar, salt and oil. Heat the liquid while occasionally whisking until it comes to a boil.
- When liquid is boiling, remove from heat. Slowly add flour and whisk until fully incorporated and it becomes a dough consistency.
- Get your piping bag ready by cutting the tip of the bag. Make sure the piping tip opening isn't obscured by the bag. Then twist the end of the tip to close the front of the bag, so no dough comes out as you fill the bag with your dough. Allow the dough to cool slightly.
- Pipe long straight lines on a greased baking pan.
- Once the dough is thoroughly cooled, cut the dough into sections shorter than the diameter of the pot of oil.
- Deep fry the dough by dropping them into the heated pot of oil one at a time. Allow the dough to fry for a few seconds before adding more to the pot so they don't stick to each other. Fry until the churro is a deep golden brown.
- Remove the cooked churros and place them onto a wire rack to cool. While they're slightly warm, toss the churros into Li Hing Sugar.
- Serve alongside Haupia Sauce.
Li Hing Sugar
Combine white sugar and Li hing powder and mix. Pour sugar into a shallow container to allow for easy coating.
- In a small pot, combine coconut milk and condensed milk and bring to a boil, and stir occasionally.
- Lower the heat and simmer the sauce until it's reduced to about two-thirds of the original amount.
- Pour the sauce into a container and allow it to cool.