A very popular Hawaiian dessert, almost as traditional as haupia, although not as widely home made. Made from taro root and coconut, it is a dessert that would be placed in the imu and cooked long and slow along with your pig. Soft and chewy and yummy.
Preheat oven to 300 degrees; line a 13x9-inch baking pan with foil and half of greased ti leaves. In a mixing bowl, combine poi and taro. Stir in milk and sugar; mixing well. Pour into prepared pan, top with remaining ti leaves; cover pan with foil. Place an additional pan of water on the lowest shelf in the oven. Bake 1 hour. Cool. Cut into 36 squares.
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