 Haupia
"Jonnie Santos" <jonniesantos@> wrote in message
news:1175978702-sch@news.lava.net...
>
>
> ...finding taro and ti leaves is a little intimating - is grated taro
> as bland as poi? It would make a nice vehicle for the coconut milk
> and honey (since they are both fairly delicate). Maybe some lehua
> honey, eh?
>
>
Eh, where you stay, cuz even I can get taro here in Rhode Island? Well,
kind of. Actually the chain supermarkets here carry malanga, which is a
Central American dryland tuber that has a similar taste, even has the
dreaded calcium oxalate crystals. Ti leaf is more hard to come by
unless I get someone back in the islands to ship it to me, but it's more
for lining the pan in the recipe than anything else.
Poi may be bland, especially when fresh because it gets diluted with all
that water (I prefer it 1or 2 days old for the slightly sour taste).
Straight taro, boiled or baked, has a stronger flavor, still rather
neutral, but I wouldn't describe it a bland. |