Baked Poi Mochi

January 1: New Year’s Day

Islander grew up eating Filipino bibingka during the holidays, special occasions and “just because” in Hawaii. Other Asian immigrants on the islands have a similar sweet treat, like Japanese mochi and Chinese gau, for the new year. The glutinous rice is considered an auspicious food. Its stickiness symbolizes that good luck would stick with you throughout the coming year.

In a Hawaiian twist, Islander added poi powder to the mochi and coconut flakes for a tropical taste. We let our haole neighbors try a little bit of poi mochi for a mainland mini makahiki. Some liked its novelty while others were not used to the gooey texture. At least they tried something new for the new year!

Bake poi mochi for the new year and may good luck stick around! Hauoli makahiki hou.

Recipe

(Adapted from Taro Brand)

Ingredients 

• 2 cups mochiko (sweet rice flour)
• ½ – ¾ cup poi powder
• 2 teaspoons baking powder
• 2 ½ cup sugar, granulated white
• 1 ½ cup milk
• 1 (14 ounces) can or 1 ½ cup evaporated milk
• 5 eggs
• 1 teaspoon vanilla
• ½ cup (1 stick) butter, melted
• purple food coloring (optional)
• 1-2 cup coconut flakes (we used unsweetened)

Directions

In a large mixing bowl, combine the mochiko, poi powder, baking powder and sugar.

Stir in the milk and evaporated milk. Beat in the eggs. Add the vanilla extract.

Melt the butter and cool slightly. Stir into the mixture. Tint with purple food coloring if desired. Fold in the coconut flakes. Pour into a lightly greased 9×13-inch pan. Bake in a preheated oven at 350 degrees F for 45 minutes to an hour. Check for doneness with a toothpick. Remove from the oven and cool completely before slicing into 24 squares with a plastic knife. Store leftovers in a tightly sealed container.

Notes

• The coconut flakes tend to rise to the top in this recipe, making the crust brown and crunchy. As the top can burn easily, place the pan in the middle or lowest rack in the oven.
• There are deep-fried versions of poi mochi balls that Islander likes to eat when she finds them while in Hawaii. This baked custard-like version is simpler to make.
• Mahalo nui loa to Islander’s brother who gifted us with the wooden model poi pounders pictured above.
• Search our blog for other recipes containing poi as an ingredient.
• Happy new year to all our blog readers!

Creamy Carrot and 

Sweet Potato Soup

January: National Soup Month

We (TRY to) make a resolution to eat healthier this year and we started it off by cooking a heart-warming soup from carrots and sweet potatoes. The bright color combinations of these root vegetables remind us of a sunny day when winter weather can be dull and depressing. Both carrots and sweet potatoes are packed with vitamins and minerals, such as A and B-complex and beta-carotene, have anti-oxidant properties and are a naturally sweet source of fiber.

Creamy carrot and sweet potato soup is a “souper” healthy way to begin the new year and observe National Soup Month.

Recipe

(Adapted from Healthy Living Made Simple)

Ingredients

• 3 tablespoons butter, divided use
• 1 cup sweet onion, diced
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 cups carrot, washed, peeled and chopped
• 4-5 cups sweet potatoes, washed, peeled and cut into cubes
• 3 cups chicken broth, fat-free and less-sodium
• 3 ½ cups water
• 2 tablespoons milk
• 2 tablespoons cream
• salt and pepper to taste
• 2 tablespoons thyme, fresh and roughly chopped (optional garnish)

Directions

In a large pot, melt one tablespoon butter over medium heat. Cook the onions until tender. Add the cinnamon and nutmeg, stirring constantly.

Push this mixture to the side and add the remaining two tablespoons butter. Turn up the heat and melt the butter until brown (about a minute). Add the carrots, sweet potatoes. Pour in the chicken broth and water.

Add the thyme. Bring to a boil then reduce the heat. Cover and simmer until the carrots and sweet potatoes are tender (about 35 minutes). In a blender, working in batches, place the soup mixture and puree until smooth. Be careful not to splatter. Return all the pureed soup into the pot over medium-low heat. Stir in the milk and cream. Season with salt and pepper. Ladle into soup bowls. Serve hot and garnish with extra thyme.

Notes

• Substitute ¼ cup half-and-half for the milk and cream.
• Have a happy and healthy new year!