Nutrition. Heat cooking oil of choice to over medium high heat to about 350-375F. The ones from the second recipe were fluffy, but not as sweet. lb poi. 2 . Remove poi mochi from hot oil and place on a paper towel to catch the excess oil. Meanwhile combine, poi, water, sugar, and mochiko flour. The mochi part of these pancakes comes from mochi flour, which is the same as glutinous rice flour, a flour that gets sticky when cooked. 1 . Hawaiian Poi Mochi. This is a variation of a Japanese rice flour dessert. Log in, C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2), Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2. This flour is what contributes to the bit of chew in this pancake that makes it so good. Be the first to review this recipe. Cool ever so slightly and ENJOY. … Poi mochi is best eaten fresh. Using a small cookie scoop, place about 1 tablespoon of dough into the hot oil. The pancakes for the first recipe came out flat, but tasty. Your email address will not be published. Mix until well combined. https://www.instagram.com/keeping.it.relle/, https://www.pinterest.com/keepingitrelle/, Sundried Tomato Cream Sauce Mahimahi Recipe, Island and Hawaiian style recipes for the home cook. Fry for 10-12 minutes or until golden brown turning halfway through the cooking time. If you aren’t planning to eat an entire batch in a day or two I suggest mixing up the batter, … Dough will resemble that of thick muffin batter. You can eat it in a day or two later, but at that point it’s pretty soggy. Add dry ingredients (flour, mochiko flour, sugar, baking powder, and salt) to a large mixing bowl. A couple of months ago we tried two different mochi pancake recipes I found online. A favorite of mine growing up. On our first weekend of staying at home to practice social distancing, my daughter suggested making pancakes. Recipe by LJ in San Francisco.