Hawaiian Poi Mochi
A unique and delightful dessert that combines the traditional Hawaiian staple, poi, with the chewy texture of mochi. This recipe offers a subtly sweet and earthy flavor profile with a satisfyingly soft and bouncy bite.
🧂 Ingredients
- 2 cups Glutinous rice flour (mochiko)
- 1 cup Poi(fermented taro paste, ensure it's smooth)
- 1/2 cup Granulated sugar
- 1/2 cup Water
- 2 tbsp Coconut oil(melted, plus more for greasing)
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1/4 cup Cornstarch or potato starch(for dusting)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper, leaving an overhang for easy removal.
- 2
In a large bowl, whisk together glutinous rice flour, sugar, and salt.
- 3
In a separate bowl, combine poi, water, melted coconut oil, and vanilla extract. Whisk until smooth.
- 4
Pour the wet ingredients into the dry ingredients and mix until a smooth, thick batter forms. It will be sticky.
- 5
Pour the batter into the prepared baking pan and spread evenly.
- 6
Bake for 25-30 minutes, or until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out mostly clean.
- 7
Let the mochi cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- 8
Once cooled, dust a clean cutting board generously with cornstarch or potato starch. Transfer the mochi onto the dusted surface.
- 9
Dust the top of the mochi with more starch. Cut into desired squares or rectangles using a lightly oiled knife or pizza cutter.
- 10
Gently toss the cut mochi pieces in additional starch to prevent sticking.
💡 Pro Tips
- ✓Ensure your poi is well-fermented for the best flavor, but adjust sugar if your poi is very sour.
- ✓The batter will be very sticky; use a spatula or oiled hands to help spread it.
- ✓Don't overbake, or the mochi will become dry and hard.
🔄 Variations
- Add shredded coconut to the batter for extra texture and flavor.
- Drizzle with a sweetened condensed milk or coconut cream glaze before serving.