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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pieces 73g Recipe makes 30 pieces) The following items or measurements are not included below: poi |
||
| Calories 364 | ||
| Calories from Fat 264 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.3g | 45% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 17.2g | ||
| Polyunsaturated Fat 8.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 0mg | 0% | |
| Potassium 14mg | 0% | |
| Total Carbohydrate 25.1g | 8% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 10.0g | ||
| Protein 1.1g | 2% | |
Ingredients
- 1 lb poi
- 2 cups water (more or less as necessary for consistency of thick pancake batter)
- 2 (10 ounce) packages mochiko sweet rice flour (Asian sweet rice flour)
- 1 1/2 cups sugar
- 1 quart canola oil (for deep frying)
Directions
1
Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper.
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