Baked Poi Mochi

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.

Baked Poi Mochi

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

Baked Poi Mochi

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.

Baked Poi Mochi

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!

Marsala Veal

January 1: New Year’s Day (2015)

Inspired by the announcement that the Pantone company chose “marsala” as the color of the year for 2015, Islander cooked Marsala Veal for our first dinner of the new year—in our new home in the Gulf Coast area of Texas. We had moved from Southwest Texas only a few weeks ago during the hectic holiday season and are still organizing our kitchen and pantry.

According to Pantone, “Much like the fortified wine that gives Marsala its name, this tasteful hue embodies the satisfying richness of a fulfilling meal while its grounding red-brown roots emanate a sophisticated, natural earthiness.”

We blogged about Marsala Chicken a few years ago. We revisited the recipe and used veal instead of chicken as the “propitious protein” for the new year and, like Pantone’s description of the color, Marsala Veal is a fulfilling meal, especially when served with other auspicious foods, such as noodles (“longevity”) or rice (“riches”).

Enjoy the color of the year as well as this recipe for Marsala Veal. Happy 2015!!!

Recipe
(Adapted from the Food Network)

Ingredients

  • 4-5 veal slices for scallopini
  • flour (seasoned with salt and pepper)
  • olive oil
  • 4 ounces prosciutto, cubed
  • 8 ounces mushrooms (baby bella, crimini, porcini, etc.), stemmed and quartered
  • 1 cup Marsala wine (sweet instead of dry)
  • 1 cup chicken stock
  • 1 tablespoon cornstarch (mixed with water to form a paste to thicken the sauce)
  • ¼ cup Italian flat leaf parsley, chopped and for optional garnish

 

Directions

Dredge the veal in flour, shaking off the excess. Heat a little olive oil over medium heat in a skillet. Fry the veal until both sides are slightly browned, being careful not to overcook the slices or they will not be as tender. Transfer to a plate and keep warm. In the same skillet with the drippings, fry the prosciutto.

Add the mushrooms and sauté until brown. Pour in the Marsala wine and cook for about a minute. Stir in the chicken stock. In a small cup, make a paste with the cornstarch and water. Stir into the sauce to thicken. Put the veal slices back into the skillet. Simmer for about five minutes. Put on a platter and garnish with parsley flakes. Serve with pasta noodles or hot rice with the sauce poured over.

Notes

  • Good luck to Highlander in his new job in the Gulf Coast area of Texas (the reason we moved from our beloved San Antonio). Good luck to all our blog readers in the new year!
  • Search our blog for other new year’s recipes.