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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A favorite of mine growing up. This is a variation of a Japanese rice flour dessert. 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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