Poi Mochi with Haupia Cream

Ingredients

• 1 cup Sweet Rice Flour (Mochiko)
• 1/2 cup Poi
• 1/4 cup Sugar
• 1 teaspoon Baking Powder
• 1 can Coconut Milk
• 2 tablespoons Cornstarch
• 1/2 teaspoon Vanilla Extract

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2In a bowl, combine sweet rice flour, poi, sugar, and baking powder.
3. 3Mix well to combine all ingredients.
4. 4Pour the batter into greased mini muffin tins.
5. 5Bake for 18-20 minutes, or until golden brown.
6. 6While mochi is baking, prepare the haupia cream: In a saucepan, whisk together coconut milk and cornstarch.
7. 7Cook over medium heat, stirring constantly, until thickened.
8. 8Remove from heat and stir in vanilla extract.
9. 9Let cool slightly. Once poi mochi are cooled, top with haupia cream and serve.
10. 10Optionally, you can make a well in the center of the mochi after baking and pipe in the haupia filling.

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