Best Poi Maoli Taro Poi Recipes

Poi Maoli (taro Poi) image

Provided by Mark O.

Time 30m

Yield 4 serving(s)

Number Of Ingredients 2

2 1/2 lbs cooked taro root
2 1/2 cups water

Steps:

Peel the cooked taro and cut into 1-inch cubes.
Grind the taro in a meat grinder, place the ground taro in a calabash (wooden bowl) and use a poi pounder to mash the taro.
Wet your other hand, slip it under the taro and turn the pounded taro over so that it will not stick to the calabash.
Continue to mash and turn the pounded taro over each time.
Wet the poi pounder from time to time so it does not stick and keep working at it until it is smooth and thick.
Poi which has not been mixed with water may be kept at room temperature for several days by keeping it in the calabash and covering it with a damp cloth.
If the poi is kept in a refrigerator it should be mixed with water before storing.
To mix: Add a little water and stir round and round with the hand until all the water is absorbed.
Keep adding water a little at a time until poi is the consistency as thick or as thin as you like to eat it.
Store in a cool place or serve immediately.
Or let it stand 2 to 3 days for a sour flavor.

Nutrition Facts : Calories 317.5, Fat 0.6, SaturatedFat 0.1, Sodium 34.1, Carbohydrate 75, Fiber 11.6, Sugar 1.1, Protein 4.2

Hawaiian Poi image

Provided by Sue L

Categories Vegetables

Time 55m

Number Of Ingredients 7

2 lb taro root, scrubbed, peeled and cubed
17.6 oz can coconut water
3 1/2 oz cream of coconut (type for mixing cocktails)
4 oz coconut cream (unsweetened type)
1/4 c crushed pineapple
2 Tbsp brown sugar
1/2 tsp cinnamon

Steps:

1. Simmer the taro cubes in the coconut water for about 40 minutes or until tender, then drain.
2. Place in a food processor or blender with the rest of the ingredients and puree.