Recipe by LJ in San Francisco
A favorite of mine growing up. This is a variation of a Japanese rice flour dessert.
- 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 1⁄2 cups sugar
- 1 quart canola oil (for deep frying)