A local Hawaii favorite, Japanese rice cake made with poi.
• 1 bag of poi
• 2 cup water (more or less as necessary for consistency of thick pancake batter)
• 2 packages (10 ounces each) Mochiko (Asian sweet rice flour)
• 1-1/2 cup sugar
• 1 quart canola oil for deep frying
Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36 pieces.