Poi
Source: Olin Lagon, Taro varieties for Poi
- 2lb taro (use small, round roots)
- water
Directions
- In a pressure cooker, add in the steamer insert and elevate it in 1" of water (we used 3 mason jar rings to elevate the steamer insert so the taro wouldn't sit in the water)
- Add in the taro, unpeeled
- Close the pressure cooker and heat over high until it reaches the 1st bar. Lower heat to medium low and cook for 40 minutes. Remove from heat and let cool till no pressure remains.
- Remove the taro with tongs and peel with a paring knife
- Add the taro to a stand mixer with paddle attachment and beat on medium until well mixed (around 1-2 minutes).
- Add a little water and keep mixing until well incorporated. Repeat this until the consistency is like a runny pudding, then just keep mixing for a total of 10 minutes.
Note: We used a huge taro root and it came out light grey, not purple like expected and didn't taste like Poi, even when aged. Not sure why, but J says he still liked it so I guess we'll make it again. Next time we will use the smaller taro. Also, be sure to mix well and don't add too much water too quickly or it will be lumpy. I cooked it for 30 min and it was well cooked, falling apart but will try 40 just to be sure next time.
You need specific taro varieties to make poi or else it will be mealy and flaky (like what ours turned out) instead of viscous during the poi making process. Will not attempt to make again.
You need specific taro varieties to make poi or else it will be mealy and flaky (like what ours turned out) instead of viscous during the poi making process. Will not attempt to make again.