Crispy Hawaiian Poi Mochi Bites
Experience the delight of Hawaiian cuisine with these Crispy Poi Mochi Bites! This unique dessert blends the creamy sweetness of poi with the chewy texture of mochiko sweet rice flour, creating a delightful treat that is perfect for sharing. Ideal for luaus, family gatherings, or simply enjoying a taste of the islands at home, these mochi bites are tender on the inside and golden-crisp on the outside, providing a truly irresistible combination of flavors and textures. Serve them warm, dipped in your favorite sauce or on their own for a unique dessert experience.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
poi
1 lb (pureed)
water
2 cups (adjust as necessary for consistency)
mochiko sweet rice flour
2 (10 ounce) packages (sifted)
sugar
1 1/2 cups (granulated)
canola oil
1 quart (for deep frying)
Instructions
1
In a large mixing bowl, combine the poi, sugar, and water, whisking them together until smooth and well blended. Adjust the water as necessary to achieve a consistency similar to thick pancake batter.
2
Gradually add the mochiko sweet rice flour to the mixture, folding gently until fully incorporated and homogeneous.
3
Heat the canola oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).
4
Using a teaspoon or small cookie scoop, carefully drop the poi mixture into the hot oil, making sure not to overcrowd the pan.
5
Fry the mochi bites for about 3-4 minutes, or until they are golden brown and slightly crispy on the outside.
6
Once cooked, remove the mochi bites with a slotted spoon and place them on absorbent paper to drain any excess oil.
7
Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Hawaiian Poi Mochi Bites?
Crispy Hawaiian Poi Mochi Bites are a unique Hawaiian dessert that blends pureed poi with mochiko sweet rice flour to create a treat that is golden-crisp on the outside and chewy on the inside.
What is the primary ingredient in these mochi bites?
The primary ingredients include pureed poi, mochiko sweet rice flour, sugar, and water.
What is the texture of these mochi bites?
These bites offer a delightful contrast with a tender, chewy interior and a golden-crisp exterior.
What type of flour is used for this recipe?
The recipe specifically uses mochiko sweet rice flour to achieve the signature chewy mochi texture.
How do I prepare the poi for the batter?
Combine 1 lb of pureed poi with sugar and water, whisking until the mixture is smooth and well blended.
What should the consistency of the batter look like?
The batter should have a consistency similar to thick pancake batter.
How much water is needed for the recipe?
The recipe calls for 2 cups of water, but you should adjust the amount as necessary to reach the correct batter consistency.
At what stage should I add the mochiko flour?
The sifted mochiko flour should be gradually folded into the poi, sugar, and water mixture until it is fully incorporated.
What type of sugar is best for this recipe?
Granulated sugar is recommended to provide the necessary sweetness for the mochi bites.
What temperature should the frying oil be?
The oil should be heated to a temperature of 350°F (175°C) before you begin frying.
Which oil is recommended for deep frying the mochi?
Canola oil is recommended for deep frying these bites due to its neutral flavor and high smoke point.
How do I form the mochi bites for frying?
Use a teaspoon or a small cookie scoop to carefully drop portions of the poi mixture into the hot oil.
How long do the mochi bites need to fry?
They should be fried for approximately 3-4 minutes until they are golden brown.
Can I cook all the mochi bites at once?
It is best to fry them in batches to avoid overcrowding the pan, which ensures even cooking and maintains oil temperature.
How do I remove the bites from the hot oil?
Use a slotted spoon to safely remove the mochi bites once they have finished cooking.
What should I do with the bites immediately after frying?
Place the cooked mochi bites on absorbent paper to allow any excess oil to drain away.
Should these be served hot or cold?
For the best experience, serve the poi mochi bites warm.
Are these mochi bites gluten-free?
Since they are made with mochiko (sweet rice flour) and poi, they are naturally gluten-free, though you should check your specific brands for cross-contamination.
Can I serve these with a dipping sauce?
Yes, they can be enjoyed on their own or dipped in your favorite sweet sauce for an extra layer of flavor.
How many ingredients are required for this recipe?
There are 5 main ingredients: poi, water, mochiko sweet rice flour, sugar, and canola oil.
What occasions are these mochi bites suitable for?
They are ideal for luaus, family gatherings, or as a special tropical-themed snack for parties.
What is poi exactly?
Poi is a traditional Hawaiian staple made from the fermented or fresh mash of cooked taro corms.
How much mochiko flour is needed?
The recipe calls for two 10-ounce packages of mochiko sweet rice flour.
Should the mochiko flour be prepared in any specific way?
Yes, the mochiko flour should be sifted to ensure a smooth batter without lumps.
Is this a traditional dessert?
While it uses traditional ingredients like poi, poi mochi is a modern Hawaiian fusion snack that has become a cultural favorite.
Can I use a deep fryer for this recipe?
Yes, a deep fryer or a deep frying pan/pot can be used to fry the mochi bites safely.
How much oil do I need?
The recipe suggests 1 quart of canola oil for deep frying.
Why did my mochi bites turn out soggy?
If the oil temperature is too low (below 350°F), the mochi will absorb too much oil and become soggy rather than crispy.
Is the batter supposed to be homogeneous?
Yes, you should fold the ingredients until the mixture is fully incorporated and homogeneous.
What flavor can I expect from these bites?
Expect a mildly sweet, earthy flavor from the poi combined with the sugary sweetness and a subtle toasted rice flavor from the mochiko.