Fry for 10-12 minutes or until golden brown turning halfway through the cooking time. … The mochi part of these pancakes comes from mochi flour, which is the same as glutinous rice flour, a flour that gets sticky when cooked. Meanwhile combine, poi, water, sugar, and mochiko flour. Poi mochi is best eaten fresh. Recipe by LJ in San Francisco. 2 . Mix until well combined. The pancakes for the first recipe came out flat, but tasty. This flour is what contributes to the bit of chew in this pancake that makes it so good. Heat cooking oil of choice to over medium high heat to about 350-375F. A favorite of mine growing up. Be the first to review this recipe. You can eat it in a day or two later, but at that point it’s pretty soggy. Nutrition. 1 . Remove poi mochi from hot oil and place on a paper towel to catch the excess oil. https://www.instagram.com/keeping.it.relle/, https://www.pinterest.com/keepingitrelle/, Sundried Tomato Cream Sauce Mahimahi Recipe, Island and Hawaiian style recipes for the home cook. Hawaiian Poi Mochi. Dough will resemble that of thick muffin batter. Your email address will not be published. This is a variation of a Japanese rice flour dessert. Cool ever so slightly and ENJOY. lb poi. Log in, C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2), Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2. The ones from the second recipe were fluffy, but not as sweet. If you aren’t planning to eat an entire batch in a day or two I suggest mixing up the batter, … A couple of months ago we tried two different mochi pancake recipes I found online. On our first weekend of staying at home to practice social distancing, my daughter suggested making pancakes. Add dry ingredients (flour, mochiko flour, sugar, baking powder, and salt) to a large mixing bowl. Using a small cookie scoop, place about 1 tablespoon of dough into the hot oil.