By Request

By Kekoa Catherine Enomoto

Wednesday, June 24, 1998


By Dennis Oda, Star-Bulletin
Preparing poi mochi are, from left, Marilyn Kaululaau,
Laurie Shiroma, Lani Naauao and Charmaine Naauao-Ocasek.



New twists
on old favorites

Strawberry haupia and poi mochi
bring variety to traditional fare

CRUNCH into hot, chewy poi mochi.

The faintly violet-hued confections are "the latest local food craze," says Waianae mochi maven Charmaine Naauao-Ocasek.

She and her family serve up Uncle Lani's Hawaiian Poi Mochi at this weekend's three-day "Taste of Honolulu," starting 5 p.m. Friday at the Honolulu Civic Center Grounds. Admission is $2 to the 7th annual foodie event, with myriad samplings available for scrip; proceeds benefit the Easter Seal Society of Hawaii.

"I'm desperately looking for a good, deep-fried poi-mochi recipe," reader Lois had e-mailed. "The color is like poi, a 'little purple.' The outside is crispy brown and the inside texture is like mochi -- not cakelike." Carolyn Vierra of Kailua also wanted the popular recipe.


By Cindy Ellen Russell, Star-Bulletin
Canoe's chocolate haupia sundae



Naauao-Ocasek offers a recipe similar to her family's secret formula. She says her 5-year-old company opens its first storefront next month at Waianae Mall. Call 696-TARO.

Meanwhile, Uncle Lani's sells three crunchy morsels on a stick, 15 in a box, from 8 a.m. to 5 p.m. daily at a booth adjacent to the new store site; or Fridays to Sundays in front of Wal-Mart.

Naauao-Ocasek added that her brother Sean Naauao won a recent Na Hoku Hanohano award for his recording of "Fish and Poi," which salutes poi mochi.

Also at "Taste of Honolulu," the Canoe's at the Ilikai restaurant features chocolate or strawberry-haupia sundaes, whose recipe another reader seeks.

Tapa

Poi mochi

Courtesy of Charmaine Naauao-Ocasek,
president, Uncle Lani's Hawaiian Poi Mochi

Vegetable oil
1 10-ounce package mochiko (Asian sweet-rice flour)
3 cups sugar
1 12-ounce bag poi
5 cups water

Heat 1-inch of cooking oil in skillet at 300 degrees. Mix mochiko, sugar, poi and water; blend well. Drop batter by teaspoonful in hot oil. Fry until golden brown. Drain on paper towels. Makes 3 to 4 dozen.

bullet Approximate nutritional analysis per mochi ball, based on 48 total (typical size): 90 calories, 1.5 g total fat, no saturated fat, no cholesterol, no sodium. Per mochi ball, based on 36 total: 120 calories, 2 g total fat.*

Star REVISED RECIPE POSTED
By Request, Wednesday, July 1, 1998

has a revised poi mochi recipe, and another
poi mochi recipe.

Tapa

Strawberry haupia sundae

By Roberta Ikegami, pastry chef,
Ilikai Hotel Nikko Waikiki

Vanilla ice cream
Frozen strawberries, pureed

bullet Haupia:
1 cup cornstarch
3/4 cup water
2 12 ounce cans frozen coconut milk
1 cup plus 2 tablespoons granulated sugar
2-1/2 cups water
1/2 cup plus 2 tablespoons milk

bullet Garnishes:
Crumbled chocolate-chip cookies
Fresh strawberries
Whipped cream

Combine cornstarch and 3/4 cup water. In a double boiler, melt coconut milk. Stir in sugar, 2-1/2 cups water and 1/2 cup plus 2 tablespoons milk; heat on stove until it boils. Remove from heat and add cornstarch/water mixture. Return double boiler to stove and cook until mixture thickens. Remove from stove and stir in some strawberry puree. Pour in a 9-by-13-inch pan. Chill overnight. Makes 12 servings.

Place a scoop of ice cream atop haupia. Drizzle strawberry sauce over. Garnish with cookies and other toppings of choice.

For chocolate variation: Microwave melt 1/3 cup semisweet chocolate pieces, and use instead of strawberries in the haupia. Top with chocolate sauce

bullet Approximate nutritional analysis per sundae, based on 1/2 cup ice cream; 3 tablespoons EACH fresh strawberries and frozen-strawberry puree; and 1 tablespoon EACH crumbled cookies and whipped cream: 560 calories, 28 g total fat, 20 g saturated fat, 40 mg cholesterol, 140 mg sodium.

Per serving haupia only: 240 calories, 12 g total fat, 11 g saturated fat, 2 mg cholesterol, 15 mg sodium.

Per chocolate sundae: 840 calories, 42 g total fat, 28 g saturated fat, 40 mg cholesterol, 200 mg sodium.*



Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com


Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.




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