Poi Mochi
Chewy, deep-fried poi mochi balls, a modern Hawaiian treat blending traditional poi with Japanese mochi. Tapioca flour is substituted for glutinous rice flour to ensure it is safe for children with peanut allergies.
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Ingredients
- 1 cup Poi
- 1 cup Tapioca Flour
- 1 tsp Baking Powder
- 1/4 cup Sugar
- 1/4 tsp Salt
- 1/2 cup Coconut Milk
- 3 cups Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine poi, tapioca flour, baking powder, sugar, and salt.
- 2Gradually add coconut milk, mixing until a smooth batter forms.
- 3Heat vegetable oil in a deep fryer or large pot to 175°C.
- 4Drop spoonfuls of batter into the hot oil, being careful not to overcrowd.
- 5Fry for 3-4 minutes, or until golden brown and puffed up.
- 6Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- 7Serve warm.
Substitutions
Glutinous Rice Flour → Tapioca Flour
Gluten-Free
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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