Hawaiian taro is more versatile today than just traditional poi. In the islands it's also made into chips (as in potato chips) and even flour which is then used to bake pancakes, or bread. This recipe from the Polynesian Cultural Center Alii Luau calls for a delicious dinner roll form.
Yield: 1-1/2 doz
- Warm water (90 degrees), 1-1/3 cups
- Egg, 1
- Poi, 1 cup
- Butter, softened, 1/2 cup
- Purple Food Coloring, 1 tsp
- Sugar, 1 cup
- Flour, 2 lbs
- Salt, 1/4 tsp
- Yeast , 2-1/2 tsp
Use a table mixer
In a mixing bowl combine egg, butter, food coloring, poi and water.
Add dry ingredients to wet ingredients.
Mix all ingredients on speed 2 with a dough hook; texture should be smooth.
Remove from mixing bowl and place on flour table top; scale 3 oz.
Dough and roll into ball size.
Line baking pan with aluminum foil and place roll taro balls 3x4.
Set a side to rise for 15-20 minutes.
Bake at 225 degrees for 20 minutes.
