1 bag poi
2 cups water
2 packages (10 ounces each) mochiko (Asian sweet rice flour)
1-1/2 cups sugar
1 quart canola oil for deep-frying

Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep-fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36.