Recipe from Sugarplum Sweets, Hawaii Ballet Theatre cookbook
3 c. all purpose flour
1 t. baking powder
¼ t. salt
1 ¼ c. sugar
1 c. butter
2 large eggs
¾ c. poi
Sift dry ingredients and cut in butter to small pea size. Add unbeaten egg and poi. Chill dough for about 1 hr. Roll out on a well-floured surface and cut into decorative shapes. Place on cookie sheet and bake for 8-10 min. in oven preheated to 375. Cool on rack and place in airtight container. Makes about 6 dozen.
Recipe from Kamehameha Schools children’s Chorus ‘Ohana Cookbook
1 small bag poi
1 c. sugar
1 ¼ c. flour
½ c. mochiko
¾ c. water
Mix all ingredients together. Drop by tsp. into hot oil. Remove when golden brown and drain on paper towel. Serve warm.
Thank you Joan Namkoong for this recipe!
1 1/2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons cold butter, cut into 6 pieces
1/2 cup poi
1 egg
1/2 cup buttermilk
2 tablespoons butter, melted
Preheat oven to 350°.
Measure dry ingredients into a bowl or the work bowl of a food processor. Add butter and cut into dry ingredients until crumbly and well distributed. In another bowl, whisk together the poi, egg and buttermilk until blended. Add to dry ingredients and mix until a soft dough forms. Turn dough out onto a floured surface and knead a few times. Pour melted butter into an 8×8 inch pan. Cut biscuit dough into 8 pieces and place in pan. Bake for 15 to 20 minutes or until tops are golden brown. Serve warm. Makes 8 biscuits.