This taro cake is soft and savory inside, with fragrant bites of dried shrimp, Chinese sausage, and spring onion in every slice. After steaming, the pieces are pan-fried until golden, giving the outside a delicate crust that contrasts beautifully with the dense, silky center.

Poi is a smooth, pale purple to lavender taro paste with a gentle earthy flavor and silky, pudding-like texture. Freshly made it is mild and comforting; after resting, it develops the lightly tangy character prized in traditional Hawaiian eating.