Ingredients:
1 bag of poi
2 C. water (more or less as necessary for consistency of thick pancake batter)
2 packages (10 ounces each) Mochiko (Asian sweet rice flour)
1 ½ C. sugar
1 quart canola oil for deep frying
Instructions:
Combine all ingredients except oil; mix well (if you want it sweeter, add more sugar). Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36 pieces.ONO!!!
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