Fresh poi
This modern introductory batch boils 500 g edible taro, then pounds it with water into fresh poi. It stops before fermentation and makes no preservation claim.
Modern adaptation
Poi (taro) bread-machine loaf
Poi (Taro) Bread · Poi bread · Taro bread-machine loaf
A sweet bread-machine loaf adapted from HI Cookery's version of poi bread, with poi or cooked mashed taro, butter and egg.
A bread-machine adaptation
HI Cookery published this loaf on 17 November 2011. The authors say it was inspired by taro-flavoured sweet bread they encountered at Punaluʻu Bake Shop on Hawaiʻi Island, and credit the formula as adapted from the Polynesian Cultural Center via Food.com. The page does not establish a lineage between that bakery loaf and this home recipe.
The recipe is written for a bread machine: use its large 2-pound setting and a sweet- or white-bread cycle with a light crust. The machine handles kneading, rising and baking. HI Cookery gives no cycle duration or oven conversion, so this entry follows its bread-machine method only.
Sources for this section
Use prepared taro
The recipe calls for poi or mashed taro paste. Use prepared food-grade poi or taro that has already been cooked and mashed; the University of Hawaiʻi CTAHR guide warns not to eat taro corms raw. HI Cookery does not provide a taro-cooking method, so this loaf begins with the prepared ingredient rather than adding an untested taro preparation step.
Sources for this section
History
HI Cookery published this home bread-machine adaptation on 17 November 2011, describing it as inspired by taro-flavoured loaves encountered at Punaluʻu Bake Shop. It credits the recipe as adapted from the Polynesian Cultural Center via Food.com; those earlier versions were not independently recovered here. This does not establish a single origin or traditional Hawaiian wheat-bread lineage.
Ingredients
Yield 1 large 2-pound loaf · Scaling: source batch only
Poi or mashed cooked tarouse prepared poi or cooked and mashed taro; see safety note
118 mL½ cup as recorded
158 mL⅔ cup as recorded
6.2 mL1¼ tsp as recorded
118 mL½ cup as recorded
Butter½ stick
59 mL¼ cup as recorded
1 large
Purple food coloring (optional)
2.5 mL½ tsp as recorded
optional; source says if desired769 mL3¼ cup as recorded
0.6 mL⅛ tsp as recorded
Method
Risks and precautions · Standard risk
Raw or undercooked taro corm
The University of Hawaiʻi CTAHR guide warns not to eat taro corms raw; the corm must be prepared before use.
Hazard sourceUse prepared food-grade poi or taro that has already been cooked and mashed; do not use raw taro.
Control sourceThe cited bread-machine method does not give directions for cooking taro. Use an already prepared food-grade ingredient; no taro-cooking time or safety endpoint is added here.
- Put the water, yeast, sugar, butter and egg into the bread-machine pan.
- Spoon in the poi or cooked mashed taro. Add purple food coloring if using it, then cover with the flour and salt.
- Place the pan in the bread machine.
- Select a large 2-pound loaf setting, which the source recommends because the dough rises high. Choose the machine's sweet- or white-bread cycle with a light crust, then start it.
- Let the machine knead, rise and bake the loaf. Remove the baked loaf from the pan and cool it completely before slicing.
Conditions
Yield1 large 2-pound loaf
Places
Hawaiʻi
Modern adaptation · Region evidenceHI Cookery describes its 2011 loaf as inspired by taro bread the author encountered at Punaluʻu Bake Shop on Hawaiʻi Island. The page does not locate where this adaptation was baked or establish the bread's origin.
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Sources
HI CookeryRecipe · Modern adaptation · Documented inspiration
Poi (Taro) BreadThe source gives a bread-machine formula with ½ cup poi or mashed taro paste, ⅔ cup water, 1¼ teaspoons yeast, sugar, butter, egg, optional purple coloring, flour and salt.
It directs loading ingredients into the machine, selecting a large 2-pound loaf and sweet- or white-bread cycle with a light crust, then cooling before slicing.
The authors describe the recipe as adapted from the Polynesian Cultural Center via Food.com and as inspired by taro bread at Punaluʻu Bake Shop.
Cited in: A bread-machine adaptation; Use prepared taro
University of Hawaiʻi at Mānoa, College of Tropical Agriculture and Human ResourcesFood safety
TaroThe guide says not to eat taro corms raw and lists boiling, roasting and baking as ways to prepare corms.
Cited in: Use prepared taro