Snack · 45 min · hawaiian

Poi Mochi

This is the kind of Hawaiian snack you’ll make on repeat — mochiko flour and poi, 45 minutes, big payoff. It is weeknight cooking that still hits your targets — 7 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Mochiko flour
• 1 cup Poi
• 1 cup Sugar
• 3/4 cup Coconut milk
• 1/4 cup Butter
• 2 Eggs
• 1 tsp Baking powder

Steps

1. Whisk the poi smooth with the coconut milk before adding anything else — lumps now mean lumps later.
2. Fold in the remaining ingredients into a thick purple batter.
3. Bake at 350°F for 40 minutes until the top is set and the edges are crisp.
4. Cool, cut into squares, and marvel at the lavender crumb; poi's glow-up is real.
5. The purple deepens as it bakes — do not be alarmed by the grey batter, it blooms in the oven.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes