Recipes

Paiai to Poi | Meatloaf | Kulolo | Pizza | Cinnamon Rolls

 

Mix your Paiai into Poi

DESCRIPTION:

A single pound of our paiai can be mixed into approximately two to three pounds of premium poi, depending on the desired consistency and taro variety. If the goal is to keep your umeke full, here are two methods for mixing your paiai into poi.

 

COOK TIME:

1 hour

 

SERVINGS:

2–3 pounds

 

Rice Cooker Method

Ingredients:

1 pound paiai
Water
Rice Cooker

Directions:

Slice your paiai into 3/4” cubes (poke). Place the cubes into a rice cooker. Now here’s the tricky part if you haven’t made rice before. Fill the rice cooker with water until the water barely reaches the first-digit line of the index finger with the tip of said finger touching the top of the cubed taro, the taro and the finger forming a 90º angle. Then, engage the rice cooker. You may need to add water once it has finished to yield the desired consistency. Poi consistency is measured by the number of fingers needed to scoop the desired amount from the bowl into the mouth. First, the viscous one-finger poi, which means only one finger is needed to retrieve the desired amount. Second, the somewhat less thick two-finger poi. And finally, three-finger poi.

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By Hand 

Ingredients:

1 pound paiai
Water

Directions:

Steam your paiai preferably in ti or banana leaf. If you have neither, a bowl will work just fine. Be sure to either use an upside-down bowl or steaming insert to keep the paiai out of direct contact with the water. Place the paiai into a pot, filling the pot with approximately 1” of water. Steam until soft and warm throughout. Allow the paiai to cool for 10 minutes.

Next, place your freshly steamed paiai into a mixing bowl with not more than half a cup of pure, filtered water. The quality of your water will directly impact the quality of your poi. Be sure to use only the highest quality water available. Knead the water into your paiai until all the water has been absorbed, adding at most half a cup of water at a time. Continue kneading until you have reached the desired consistency. Poi consistency is measured by the number of fingers needed to scoop the desired amount from the bowl into the mouth. First, the viscous one-finger poi, which means only one finger is needed to retrieve the desired amount. Second, the somewhat less thick two-finger poi. And finally, three-finger poi. 

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Paiai Meatloaf 

 

DESCRIPTION:

No-frills meatloaf with a touch of Hawaii to bring it all home. 

 

COOK TIME:

10 minutes in prep. 35 to 45 minutes in the oven.

 

SERVINGS:

4–6 

 

Ingredients:

1 pound paiai
2 pounds ground beef
3 eggs
1 tablespoon salt (preferably Hawaiian)
1 teaspoon ground pepper
4 tablespoons Worcestershire sauce
4 cups of your favorite vegetables cut into 1/2" cubes

Directions:

Preheat the oven to 400º. Add all the ingredients into a large mixing bowl and knead thoroughly. Place the mixture into a baking pan and place the baking pan into the oven for 35 to 45 minutes or until crispy brown. Serve hot over a bed of fresh greens. 

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Paiai Kulolo 

DESCRIPTION:

Taro and coconut dessert. A traditional Hawaiian favorite without the itchy hands. 

 

COOK TIME:

20 minutes

 

SERVINGS:

4–6 

 


Ingredients:

4 cups grated paiai 
1 cup coconut milk (not juice)
1/2 cup raw sugar 

Directions:

Heat a medium-sized sauté pan to medium-high. Once hot, reduce the coconut milk and sugar in the pan, stirring constantly to avoid burning the coconut milk. If brown foam begins to develop on top the mixture, reduce the heat and continue to stir. Add the grated paiai and mix everything together until it’s creamy. Serve hot or room temperature, but never cold.

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The Real Hawaiian Pizza (Pineapple Discouraged)

DESCRIPTION:

One of our first recipes, paiai pizza became an instant hit in our household and restaurants throughout Hawaii. 

 

COOK TIME:

20 minutes prep. 25 minutes in the oven.

 

SERVINGS:

4–6 

 

 


Ingredients:

1 pound paiai
Unbleached Flour (if gluten-sensitive, use a substitute)
Meat of your choice (kalua pig if you’d like)
Pizza sauce
Sliced tomatoes
Sliced onions
Sliced olives
Cheese of your preference
Additional toppings to your liking 

Directions:

Here in the Mana Ai kitchen, we do everything by feel and rarely concern ourselves with measuring. We aren’t chefs. We are a family with hungry babies to feed. If you’d like an instructional video demonstrating how to make paiai pizza, please see the below link (http://www.italkitchen808.com/-manaai-daniel-anthony--all-about-paiai.html).

Preheat the oven to 450º. Add flour to paiai and knead until the paiai transforms into dough. You’ll notice that while kneading the paiai, it’ll become less glutinous and easier to work with. Be sure to always keep your fingers and work surface floured to prevent sticking.

Once the paiai has transformed into dough, lightly flour your work surface and roll the dough out to fit within your baking pan, keeping the thickness between approximately 1/2" to 3/4". Pop your dough into the oven for 10 minutes to crisp. Remove from the oven. Spread your pizza sauce over the dough. Add the meat, onions, tomatoes, olives, and cheese. Place in oven for 20 to 25 minutes. You’ll know it’s done when the underside of the dough is no longer sticky. Serve hot. Follow with our cinnamon rolls. 

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Paiai Cinnamon Rolls

DESCRIPTION:

*Warning* You will be comatose after gorging yourself on these bits of cinnamon, brown sugar awesomeness. Prepare yourself. 

 

COOK TIME:

20 minutes prep. 25 minutes in the oven.

 

SERVINGS:

6-8 

 

 

Ingredients:

1 pound paiai
2 sticks of butter (room temperature)
Cake flour
Cinnamon
Brown sugar

Directions:

Here in the Mana Ai kitchen, we do everything by feel and rarely concern ourselves with measuring. We aren’t chefs. We are a family with hungry babies to feed. If you’d like an instructional video demonstrating how to make paiai cinnamon rolls, please see the below link (http://www.italkitchen808.com/-manaai-daniel-anthony--all-about-paiai.html).

Preheat the oven to 450º. Add flour to paiai and knead until the paiai transforms into dough. You’ll notice that while kneading the paiai, it’ll become less glutinous and easier to work with. Be sure to always keep your fingers and work surface floured to prevent sticking.

Once the paiai has transformed into a dough, lightly flour your work surface and roll into a rectangle until the dough is about 1/8" to 1/4" thick – the thinner the better but be sure not to make it so thin it tears. Liberally spread the room temperature butter onto the rolled paiai dough until you can’t see the dough. Spread the brown sugar until you can’t see the butter. Sprinkle cinnamon over the dough, which should now be covered in butter and brown sugar.

Grabbing one of the long sides of the rectangular dough, tightly roll until reaching the opposite side. Next, cut into 1 1/2" slices and place into a greased baking pan. Slip the pan into the oven for 20 to 25 minutes or until lightly browned in cinnamon goodness.

An optional glaze includes mixing coconut milk (not juice) with powdered sugar until the mixture begins to turn into a cream. Spread this over freshly baked cinnamon rolls and you’re ready to roll – cinnamon roll, that is.

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