Mix 2 cups the water with the cornstarch in a medium bowl and set aside. In a medium saucepan add the coconut milk, sugar and remaining water. Bring to a rolling boil over high heat. Pour the cornstarch mixture into the boiling coconut milk and cook until the mixture thickens, blending with a whip. When the mixture is smooth and thick, pour it into a clean baking tray. Cool to room temperature, and then refrigerate until cold. Cut into 1-inch squares and serve on ti leaf lined trays.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Regina M. Toguchi, owner of Highway Inn in Waihapu, HI.