2) Add dry ingredients to wet ingredients.
7) Bake at 225 degrees for 20 minutes.
My little family in Hawaii five years ago.
5) Line baking pan with aluminum foil and place roll taro balls 3×4.
Poi was an important part of Hawaiian traditional cuisine. Ancient Hawaiians believed that taro root, or kalo, was the original ancestor of the Hawaiian people. Whenever poi was served at meal times, it was believed that the spirit of Hāloa, the legendary ancestor of the Hawaiian people, was there. Nutritionally, poi was very helpful to the Hawaiians as well. It is rich in calcium, potassium, phosphorous, and magnesium. It is high in vitamin A, B, and C and low in fat. There are fewer calories in a cup of poi than there are in a cup of rice. It is considered one of the healthiest starches on the planet.
6) Set aside to rise for 15-20 minutes.
1) In a Kitchen aid mixing bowl, combine egg, butter, food coloring, poi and water.
4) Remove from mixing bowl and place on flour table top; scale 3 oz. Dough and roll into ball size.
Taro is also grown and used in other tropical locations around the world. It grows well in deep, damp, and even swampy soil where the climate is warm and moist. It is one of the few crops (like rice) that can grow in fields that are flooded.
Table Talk I am not a huge world traveler, but I have been fortunate enough to visit Hawaii. Hawaii, specifically the island of Kauai, is my favorite vacation destination. There