STAR-BULLETIN Violet Tasaka's Spam Mochi is filled with minced Spam, cheddar cheese and green onions. It took first place in the Star-Bulletin's Spam recipe contest and second place in the Waikiki Spam Jam contest.

Amateur’s Spam Mochi
among winners in Waikiki

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By Betty Shimabukuro
betty@starbulletin.com

The Taste of Paradise cooking contest proved that you can dress up Spam and take it to the ball.

The competition was held Friday in a ballroom of the Sheraton-Waikiki, as part of the Waikiki Spam Jam. It challenged local chefs to take Spam to the next level -- the one beyond musubi.

Judges were of two minds, with one faction believing a good Spam dish should taste like Spam, only better; the other believing it should just taste good and if that meant disguising the Spam, so be it.

The winners came from both schools. First place went to Ron Amasol, of the Royal Hawaiian Hotel, for Gratin of Spam, made of extremely thin slices of Spam on toast, topped with roasted eggplant purée and a creamy sauce, with tomato sauce on the side. Third place went to Chip Hawkins, of the Renaissance Ilikai, for Phyllo Beggars Purse -- bits of Spam and luau leaf in a flaky crust, served with mango-papaya salsa.

But the surprise of the night was the second-place winner, amateur chef Violet Tasaka, for Spam Mochi, a straightforward finger food that requires no further description. Tasaka won a spot in the competition by taking first place in the Star-Bulletin's Spam recipe contest. She finished just four points behind Amasol and ahead of five professionals. Score one for the home cook.

Her dish capitalizes on a universal truth: Spam, like ham and most pork, pairs well with sweetness. Many of the entries played on this by offering a slightly sweet dipping sauce or a fruit salsa on the side.

So, the idea of Spam Mochi may come off as just plain bizarre, but fact is, it works.

Spam Mochi

>> Filling:
1-1/2 cups minced Spam
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon chopped green onion
1 cup shredded mild cheddar cheese

>> Mochi dough:
2 cups mochiko
2 cups water
1/2 cup sugar
1/2 cup nori furikake
3/4 cup potato starch

To make filling: Sauté Spam, soy sauce and sugar until heated; add green onion. Pour into a bowl, cool slightly and fold in cheese. Set aside.

To make dough: Combine mochiko, water and sugar in a well-greased, microwave-safe dish. Cover and microwave on high 11 minutes. Turn onto a cookie pan sprinkled with potato starch. While hot, sprinkle with furikake and slice into 3-1/2 inch squares using a plastic knife.

Place a heaping teaspoon of filling in the center of each square and pinch ends to make a ball. Dust with potato starch to prevent sticking. Serve in a paper muffin up. Makes 15.

Nutritional information unavailable.

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