Poi in fried form

Tonight we had Hawaiian food for an early father's day dinner. They were going to buy kalua pig, but i thought, "hey, I can make that in my slow cooker!" At the semi-last minute, I decided I also wanted to bring poi balls. 
Poi balls are awesome. They're not too sweet, and they're crunchy on the outside, but chewy on the inside. They were a big hit. More than half of them were gone before dinner even started. some were eaten with dinner. And more were eaten after dinner. They are best if you eat them within a few hours of making them, but if you can't finish them all in one sitting, you can re-crunchify them by throwing them in the toaster oven for a little while. 


Poi Balls
(makes ~55 balls)
vegetable oil
1 lb bag poi
1 can coconut milk
1 box mochiko
1 cup sugar

Heat oil in a wok or heavy pot (enough to deep fry). With an electric mixer, mix together all ingredients until blended and smooth. 

Using a small ice cream scooper, drop little balls (~1.5 inches in size) of the poi mixture into the oil and fry in batches until golden brown. Allow to cool on a wire rack (over a baking sheet to catch the oil drips).