Hawaiian Poi Recipe Using A Stand Mixer | How To Eat Hawaiian Taro Poi
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- čas přidán 4. 02. 2021
- Poi is the staple food in Hawaii made out of pounded taro and water, then fermented. Poi is an ancient tradition in Hawaii and is typically made by using a carved basalt pestle (pōhaku ku‘i ‘ai) to pound the taro on a wooden pounding board (papa ku‘i ‘ai).
There's two types of poi:
1. fresh poi, aka "sweet poi", which hasn't been fermented, and
2. sour poi, which has been fermented for a few days.
In this video, we make fresh Hawaiian poi using only two ingredients: taro root and water.
You may use a blender, food processor, or stand mixer to make Hawaiian poi in your kitchen (I know, it's not traditional...but it does the job!).
Making Hawaiian poi in a blender or food processor is WAY faster, but I enjoyed simulating a "pounding" process using the KitchenAid stand mixer!
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∵ Ingredients ∵
6-7 taro root (about 1 1/2 lbs)
2 1/4 cups water
*The amount of water you add to your poi depends on how thick you want your poi to be! Use these measurements as a loose guide.
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I'm in Georgia and while walking in our creek yesterday, I discovered a massive taro root (15" long) that had been washed from upstream caught with some driftwood. What a find! To my knowledge, we don't have any elephant ear on our property. But after all our recent storms, who knows how far it traveled? 😉
I am now perusing CZcams for what to do with it! Thank you for this video... I feel confident cooking the taro now! 😊
Cook it thoroughly... I can't stress that enough, there are some kind of crystals in the taro that go away when cooked enough, but it you don't cook it long enough, you'll have a very itchy throat for a long time, it will be like you ate fiberglass.
Very Wow!
Masarap!!! 🙂
So I did this, in Utah, and did it before this video. I had never seen white poi before, always the purple in Hawaii. I guess this taro at the store is from Mexico and not the Hawai'i type. Second, I could not make the poi I made turn sour, even after leaving it out for four days. I could not get past the unsour, and the color, although the texture was fine. Any suggestions?
So what does this white poi taste like compared to purple poi?
Where can I find
Interested
"Here's water that I boiled in a kettle BECAREFUL!!" 😆😆😆😂😂😂
Good with crispy bacon.
That meat on that poi bowl plate looks tooooo good! With poi.
Stop killing and enslaving animals
@@unbroken1010
You have to kill an animal to eat it.
You can't eat it otherwise.
It has to be dead in the end to eat it.
Gabi in Pinas right? Looks yum!
then you actually said it’s term in Pinas here in the video haha
What type of taro did you use? It seems very light compared to the poi I'm used to (but still looks delicious). I like my poi with squid luau and kalua pig, or with shoyu poke 😋😋. I even eat it like a dessert with a bit of milk and sugar 😅😬
I found it at my local Asian store. I AGREE!! Poi in Hawaii too looks more purple and also I feel like Hawaiian taro has more flavor. 🤩 I have to try the poi with milk and sugar!! I think I’d love that!
@@Jeanelleats Looks like a dasheen taro. The ones they grow here on Hawaii Island are the purple type.
She bought white taro. You can go asian/Hispanic store and get purple. It’s called malanga or yautia Lila.
My family has been making this since our Taino indigenous natives days. Peeled, boiled and a sprinkle of salt and olive oil served warm. It’s delicious! But it comes in various colors. I loved making it for my grand baby instead of store baby food. Love how is used in other countries and communities! ❤ grew up eating it for over 50 years now and never heard it was like eating fiberglass if not cooked well until this video. Good info! Blessings ❤
That does NOT look like poi I'm sorry . I like aged poi , it has to sit for a couple of weeks because I don't like sweet stuff.
were da pohaku stay? how else u gonna pound em
I know as a Hawaiian this method is painful to watch but some people who desire to engage with our culture may have limited options and have to make do with what they have. I don't see this as disrespectful but can respect non native peoples efforts to appreciate our culture with the resources they have. Some natives may move to the mainland and also have limited resources as well so this is also a potential scenario.
Aloha scooby doo brought me here
How you truly know when the toxic chemical has truly been cooked out?
It will be soft like a potato.
haha good point this poi is toxic food to begin with and it will make you poison with oxalic acid, check Sally K Norton for more info.
From my experience arrow roots are hard to know if cooked enough. Undercooks are dangerous to eat. After about half an hour you will feel needles stuck in your throat, and in my case my kidneys hurt for three days. If u survived then try cooking the taros until char mark or burn mark start to appear. Let it cool on that char, dont add water. If it peels easy, then it is cooked. Should be warned not to eat undercooked.
Does it kill you?
@@leocooking2661 It can.
Why TF is your “poi” like pancake batter?
Looks gross!
But it tastes great! I had it for the first time about a month ago and it was a delight. Just be sure to cook it well.