the tubers of polynesian arrowroot contain starch, making it an important food source for many pacific island cultures, primarily for the inhabitants of low islands and atolls. polynesian arrowroot was prepared into a flour to make a variety of puddings. the tubers were first grated and then allowed to soak in fresh water. the settled starch was rinsed repeatedly to remove the bitterness and then dried. the flour was mixed with mashed taro, breadfruit, or "pandanus" fruit extract and mixed with coconut cream to prepare puddings. in hawaii, a local favorite is haupia, which was originally made with "pia" flour, coconut cream and kō (cane sugar). today, polynesian arrowroot has been largely replaced by cornstarch.