Before the holidays, I wrote about the traditional pounded taro called Pa’i’ai, from Mana Ai. We enjoyed mini pa’i’ai pizzas, and some wonderfully chewy, satisfying pa’i’ai tortillas. The pa’i’ai also made some very tasty biscuits and crackers which I’m sharing today.
Recipe courtesy of Lori Ikeda or Guavarose.com website. Visit Lori’s website for more ono recipes!
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Green Onion and Chili Oil Pa’i’ai Biscuits
- 4 oz. pa’i'ai
- 1/2 c. or more (wheat or gluten free blend) flour or biscuit mix (preferred)
- 1/4 c. or more water
- 1/2 c. chopped green onions
- Chili Oil
- Sea salt
- Preheat oven to 400 degrees. Crumble pa’i’ai on a floured surface. Knead in flour and water until a smooth dough forms. Add small amounts of flour and water if necessary while kneading the dough to get a final dough that is not sticky.
- If the pa’i'ai is hard and crumbly, chop it up and crumble it in small pieces. Bring the water to a boil in a small pot. Add the crumbled pa’i'ai and turn the heat down to medium low. As the pa’i'ai softens, use a potato masher to mash it smooth. Turn off the heat and scoop it into a mixing bowl to cool down. Once it is lukewarm, knead in the flour until a smooth dough forms. Add extra flour/water as needed to get a final dough that is not sticky.
- Knead in the green onions. Roll dough out ½” thick. Use 1-1/2? to 2? cutters to cut out biscuits and place them on a baking sheet. Drizzle the biscuit tops with chili oil and sprinkle lightly with sea salt.
- Bake for 12-16 minutes, or until cooked through. Cooking times may vary according to how much flour and water has been added to the dough.