Coconut Glazed on a Golden-Chewy Poi Mochi
Deep fry Hawaiian poi with a local twist with this Coconut Glazed Poi Mochi recipe. These poi mochi balls are made with mochi to create a soft and chewy interior, with a crispy exterior deep-fried and covered in a sweet coconut glaze.
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What is Poi Mochi?
The first time I encountered Poi Mochi was at Maui’s Fair. I bought a small brown bag filled with ono treats from a little vendor in the food section. It was sweet, chewy, and crispy. Poi Mochi was the perfect fried snack for a day at the Maui Fair.
These mochi treats combines poi, a traditional Hawaiian taro root (kalo), and mochi, a sweet and chewy Japanese sweet rice flour. The result is a delightful fusion of flavors and textures, with earthy richness of poi, soft and chewy mochi, and a dose of sugary goodness with a lovely glaze.
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Where can you find Poi Mochi?
These can typically be found in Hawaiian bakeries, specialty food stores, or markets that cater to Hawaiian or Asian cuisine. Additionally, some restaurants or food vendors in Hawaii may offer it as part of their dessert menu.
If you’re not in Hawaii, you might find poi mochi at select Asian grocery stores or specialty food shops that carry Hawaiian products. Alternatively, you can make these treats at home using my recipe and ingredients sourced online or from specialty stores. Comment below where you have seen sweet Hawaiian treats!
What are the ingredients?
Making these sweet treats requires very minimal ingredients:
Poi Balls
Frosting/Glaze:
Suggested ingredients
Poi is the base ingredient or flavor for this recipe, but feel free to swap it out for Okinwan Sweet Potatoes, Cassava, Apple Bananas, etc. You can find some of the ingredients online here:
How do you make Poi Mochi?
Here are a few steps to follow:
Poi Balls
- Heat cooking oil to about 350°F
- Combine poi, coconut milk, sugar, baking powder, and mochiko flour. Mix well.
- Use a small cookie scoop to dole up the poi mochi batter into the oil. Fry for 10-12 minutes or until golden brown.
- Remove the balls from the oil and place them on a paper towel plate.
Are there similar recipes for Poi Mochi?
There are plenty of recipes similar to this chewy treat:
Tips & FAQs
Is this gluten-free?
Yes, these are typically gluten-free as it is made primarily from poi (fermented taro root) and mochi (made from glutinous rice flour), both of which are gluten-free ingredients. However, it’s always best to check the specific ingredients used in a recipe or store-bought to be sure.
How should they be stored?
These should be stored in an airtight container at room temperature. It can also be refrigerated for longer storage, but be sure to bring it to room temperature before serving to restore its soft and chewy texture and maybe pop it in the oven to get that extra crispiness again when it was fried. But it is always best fresh from the fryer!
Can it be frozen?
Yes, they can be frozen for longer-term storage. Place them in an airtight container or freezer bag, and it should keep well for several months. Thaw it in the refrigerator or at room temperature before warming it up and serving.
Can I make it without poi?
Traditionally these are made with poi as one of its main ingredients for flavor and texture. However, you can experiment with substitutions or variations using other ingredients, though the result may not be exactly the same as traditional poi mochi. Some suggested replacements can be Okinawan sweet potato, cassava, apple bananas, or ube.
Give this onolicious recipe a try! If you did give it a try, please leave a comment with a star rating below. Mahalo!
Poi Mochi
Ingredients
- 1/2 lb. poi
- 1 cup coconut milk
- 1 Box Mochiko flour (2 cups or 16 oz)
- 1 tbsp baking powder
- 3/4 cup granulated sugar
- Oil for frying
Frosting/Glaze:
- 2 cups powdered sugar
- 4 tbsp coconut milk
Instructions
- Heat cooking oil to about 350°F.
- Combine poi and coconut milk in a large bowl. Set aside. Mix sugar, baking powder, and mochiko flour in a medium sized bowl. Combine the wet and dry ingredients. Add in more mochiko flour if the mixture is too wet and does not look like a sticky dough.
- Use a small cookie scoop to dole-up the poi mochi batter into the oil. Fry for 10-12 minutes or until golden brown.
- Remove poi mochi from oil and place it on a plate lined with paper towels. Serve and enjoy!
