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.
- 1 2/3 c. poi
- 2 c. taro, cooked, mashed
- 1 c. coconut milk
- 3/4 c. sugar
- 6-8 greased ti leaves
- Preheat oven to 300 degrees; line a 13×9-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.
- Cut into 36 squares.