Breadfruit Recipe - 'Ulu-Kiawe Pound Cake with 'Ulu-Kiawe Ice Cream

A total of 29 different dishes were entered in the Appetizer, Soups/Salads/Side Dishes, Main Dish/ and Desserts categories.  The rules of the contest called for original recipes featuring breadfruit as the main ingredient. 

 

Cake:

With an electric mixer, beat 'ulu, syrup and milk until thoroughly mixed. Add butter, honey and egg yolks and mix until well blended.  

In a separate bowl, combine flours, pudding mix, baking powder and salt. Mix into wet mixture by hand. 

In a separate bowl, beat the egg whites until stiff. Fold into the other ingredients with a spatula.  

Pour into greased Bundt pan and bake at 325 degrees Fahrenheit for about 1 hour 10 minutes – until a knife inserted comes out clean. 

Ice cream:

With an electric mixer, beat 'ulu, syrup and 1/8 c. cream until well blended. Add ginger, if using, and mix well. 

In a separate bowl, beat the eggs, honey and sugar until foamy and pale in color.  Add salt and cardamom, if using. Set aside.  

Heat 3/4 cup milk and 1/4 cup cream together in a saucepan until simmering. Slowly beat into the egg mixture. Pour ingredients back into the saucepan and cook, stirring constantly over very low heat, until custard begins to thicken.  

Remove from heat and beat in ulu mixture until well blended. Sieve through a strainer to remove lumps.  

Stir in 1 cup cream and vanilla. Refrigerate until cold or overnight. 

Stir chilled custard. Then freeze with an ice cream maker and store in the freezer until ready to serve.  

NOTES: Kiawe (Prosopis palida) aka mesquite on the mainland, is a highly nutritious bean pod for both humans and livestock. Though native to coastal South America, trees are naturalized in Hawaii, and grow prolifically along the Kona coast. Harvest beans while still on the tree and fully yellow.

*To make syrup, boil 3 cups of broken bean pods with 6 cups of water for one hour – or until about 3 cups of liquid remain. Strain out bean pods (which can be fed to livestock or chickens as a high protein feed). Add 1/4 package of pectin and bring back to a boil. Add 1/2 cup of kiawe honey and 2 Tablespoons lemon juice. Bring back to a boil and cook, stirring constantly, for about 1 minute. Pour into bottle and refrigerate.

**Kiawe flour can be made by drying the bean pods in a food dehydrator or oven set to 150 degrees Fahrenheit for 2-4 hours. Pulse in the blender until bean pods grind down but beans remain whole. Sieve flour away from beans. Store in the refrigerator. 

YIELD: 12 servings

SOURCE: Dana Shapiro, Honoka'a - 3rd Place Winner in Dessert Category 

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