Taro Poi Crunch Recipes

TARO ROLLS

Steps:

• Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
• Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
• Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
• Bake in the preheated oven until bottoms start to brown, about 20 minutes.

POI MAOLI (TARO POI)

Steps:

• Peel the cooked taro and cut into 1-inch cubes.
• Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
• Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
• Continue to mash and turn the pounded taro over each time.
• Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
• Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
• If the poi is kept in a refrigerator it should be mixed with water before storing.
• To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
• Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
• Store in a cool place or serve immediately.
• Or let it stand 2 to 3 days for a sour flavor.