Hawaiian Taro Root Recipes

TARO ROLLS - A RECIPE FOR DELICIOUS ROLLS SERVED AT MOST LUAUS

Steps:

• In a mixing bowl combine water, egg, butter, food coloring, and poi.
• Whisk the dry ingredients together, then gradually add to the wet ingredients.
• Mix all ingredients in a stand mixer on speed 2 with a dough hook; texture should be smooth.
• Remove from mixing bowl and place on flour table top; roll the dough into ball size.
• Set aside to rise for 15-20 minutes.
• Line baking pan with aluminum foil and place roll taro balls 3x4.
• Bake at 225 F for 20 minutes.

POI

Steps:

• Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.

MASHED TARO

Steps:

• Peel taro and cut into large chunks.
• Add taro plus 1 teaspoon of salt to a large pot and cover with cold water, bring water to boil over medium-high heat.
• Reduce heat to simmer, cover the pot and allow to cook for 25-30 minutes or until taro when pierced with a fork is soft.
• While taro is boiling, heat a small saucepan over medium heat, add minced garlic cook until fragrant, stirring constantly, about 1 minute.
• Using a colander drain the taro and transfer to a large mixing bowl.
• Mash taro using a potato masher or a handheld mixer until smooth and fluffy.
• Add vegan butter, roasted garlic, salt and stir to combine. Serve immediately.

TARO ROLLS

Steps:

• Combine water, poi, butter, egg, yeast, and purple food coloring in the bowl of a stand mixer fitted with the dough hook. Let stand until yeast softens and forms a creamy foam, about 5 minutes. Add sugar and salt.
• Mix on low speed, adding flour gradually, until dough comes together and texture is smooth.
• Turn dough out onto a floured work surface. Divide into 18 pieces; shape into rolls.
• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
• Place rolls on the prepared baking sheet. Cover and let rise until doubled, about 20 minutes.
• Bake in the preheated oven until bottoms start to brown, about 20 minutes.