 | |
| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | Samoa |
| Main ingredients | Fruit, Coconut milk |
| Variations | Banana (Poi faʻi), Mango (Poi mago) |
Poi is a traditional Samoan dessert made from mashing fruit into a smooth consistency and mixing in coconut milk and other flavourings. [1]
Poi is traditionally prepared from bananas. Ripe bananas are peeled and added to a bowl with the addition of water. The bananas are kneaded along with the water with the hands until it resembled a smooth paste, with coconut cream mixed in. The Poi was served in cups made from coconut shells. [2] [3]
In a modern preparation, bananas are blended together along with cold water or ice, coconut milk and flavourings such as vanilla, lemon, lime or sugar in a mechanical blender into a smooth paste, poured into bowls or glasses and left to chill in a fridge for a few hours. [4] Other fruits can replace bananas for poi in a recipe, such as mango which is known as Poi mago. [5]
While Poi is similar to other Samoan desserts such as sua fa'i and supo esi, it differs from them as it isn’t thickened by starch and is eaten chilled, not hot.
Tapioca is a starch extracted from the tubers of the cassava plant, a species native to the North and Northeast regions of Brazil, but which has now spread throughout South America. It is a perennial shrub adapted to the hot conditions of tropical lowlands. Cassava copes better with poor soils than many other food plants.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
Poi is a traditional staple food in the Polynesian diet, made from taro. Traditional poi is produced by mashing cooked taro on a wooden pounding board, with a carved pestle made from basalt, calcite, coral, or wood. Modern methods use an industrial food processor to produce large quantities for retail distribution. This initial paste is called paʻi ʻai. Water is added to the paste during mashing, and again just before eating, to achieve the desired consistency, which can range from highly viscous to liquid. In Hawaii, this is informally classified as either "one-finger", "two-finger", or "three-finger", alluding to how many fingers are required to scoop it up.
Glutinous rice is a type of rice grown mainly in Southeast East Asia, the northeastern regions of India and Bhutan which has opaque grains, very low amylose content, and is especially sticky when cooked. It is widely consumed across Asia.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs.
Po‘e or poke is a Polynesian pudding usually eaten as a dessert.
Coconut jam, also known as kaya jam or simply kaya, is a sweet spread made from a base of coconut milk, eggs, sugar and sometimes pandan leaves as a flavouring. It is popular throughout Southeast Asia.
Taro is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and petioles. Taro corms are a food staple in African, Oceanic, East Asian, Southeast Asian and South Asian cultures. Taro is believed to be one of the earliest cultivated plants.
Haupia is the Hawaiian name for a traditional coconut pudding found throughout Polynesia.
In West Africa, garri is the flour of the fresh starchy cassava root.
Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian influences.
A rice cake may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a single object. A wide variety of rice cakes exist in many different cultures in which rice is eaten. Common variations include cakes made with rice flour, those made from ground rice, and those made from whole grains of rice compressed together or combined with some other binding substance.
Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. Haitian cuisine has some similarities with "criollo" cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques.
Kalamay is a sticky sweet delicacy that is popular in many regions of the Philippines. It is made of coconut milk, brown sugar, and ground glutinous rice. It can also be flavored with margarine, peanut butter, or vanilla. Kalamay can be eaten alone, but is usually used as a sweetener for a number of Filipino desserts and beverages. It is related to the Chamorro dessert called kalamai.
Fijian cuisine has long consisted of primarily foraged and farm-grown food. Although rice, wheat, and tea all became staples during Fiji's colonial era, native Fijians still eat primarily tubers and coconuts. The cuisine of Fiji is known for its seafood and various green vegetables, including ''ota'', a young forest fern, and ''bele'', a plant that resembles spinach.
A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated. Manihot esculenta is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes.
Bua loi or bua loy is a Thai dessert. It consists of rice flour rolled into small balls, and cooked in coconut milk and sugar. Some Bua loi also adds sweet egg into the recipe. It was inspired by Tangyuan, a Chinese dessert that is traditionally eaten around the Lantern festival. Bua Loi is also traditionally eaten during the Dongzhi Festival in Thailand, which is a festival for the Chinese-Thai bloodline. There are a variety of versions of Bua loi such as ones that use food coloring instead of natural color, use soy milk instead of Coconut cream, add sliced pumpkin inside the rice balls, et cetera. There are other types of Bua loi from other countries such as China, Japan, Indonesia, Myanmar, Philippines, Southern Vietnam and Malaysia. 1 cup of Bua Loy has total calories of 295.5 kilocalories, protein of 10.4 grams, carbohydrate of 6.3 grams, and fat of 25 grams.
