Hawaiian Poi Mochi

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

• Ready In: 20 mins
• Yields: 30-36 pieces

Ingredients

• 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)

Directions

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