So you may know I was recently in Maui for my good friend Michelle’s wedding. I’ll post more about that another time (including pictures of the adorable cake topper – and the DELICIOUS WEDDING CAKE). The purpose of this post is to talk about one of the neat baking discoveries from when I was there. When I want to know something about anything, I go to the usual place: Google. Google tells me the purple bread I fell in love with was Hawaiian Taro Sweet Bread.
The bread gets its purple hue from poi, which is like a guacamole made from the corm of the taro plant. Taro is a root vegetable that grows all over Hawaii, with about 5 or 6 million pounds of taro being produced on the Hawaiian Islands each year. That’s a lot of poi.
My mom and I took a tour of a tropical plantation on Maui and got a little bit of information on taro from our tour guide. He says nearly the entire plant is edible. The leaves are useful, right down to the root – which is white with purple flecks (you may recognize this one from your bag of vegetable chips). When it is boiled and mashed, to make poi, it becomes a beautiful purple colour. Hence the purple hue of the bread.
My plan is to find and execute a recipe that tastes as good as the taro bread I tried in Hawaii. Stay tuned.