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HECO Sweet potatoes and taro, combined with mochi balls and tapioka pearls, makes a hearty pudding.

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Taro, coconut
make pudding

These dishes were prepared by Geri Aranaydo in an episode called "Favorite Filipino Desserts" on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Mix mochiko with the 3 tablespoons water to make stiff dough, adding more water if necessary so dough holds together. Shape into 1/2-inch balls.

In separate saucepans, boil sweet potatoes and taro in water until done; drain.

In a large saucepan, combine coconut milk, sugar and 3-1/2 cups water. Cook on medium heat, stirring constantly, 5 minutes.

Add mochi balls and tapioca. Cook, stirring occasionally, for 15 more minutes, or until mochi balls float and tapioca pearls are clear.

Add sweet potatoes and taro; cook another 5 minutes, or until heated through. Serves 10.

In large bowl, mix flour, brown sugar and baking soda. Make a well in center.

Combine eggs and vanilla; pour into well. Stir in evaporated milk and mix until thick and sticky.

Dampen hands with vegetable oil and shape dough into 1/2-inch balls; roll in sesame seeds.

Heat oil to 325 degrees.

Deep-fry until golden brown; drain. Makes 2-1/2 dozen.

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