Total Time
Prep 20 mins
Cook 0 mins

A favorite of mine growing up. This is a variation of a Japanese rice flour dessert.

Ingredients Nutrition

  • 1 lb poi
  • 2 cups water (more or less as necessary for consistency of thick pancake batter)
  • 2 (10 ounce) packages mochiko sweet rice flour (Asian sweet rice flour)
  • 1 12 cups sugar
  • 1 quart canola oil (for deep frying)


  1. Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper.