Instant Pot Kūlolo
Kilinahe Coleman [Ho‘okahua]
If you do not have access to an imu, this recipe is a great alternative that uses an Instant Pot pressure cooker.
If you would prefer to make this recipe in the oven:
Bake your mixture, covered tightly with foil, in the oven at 400° for 2 hours. Remove foil covering during the last 30 minutes to brown.
1 lb of kalo (approximately 2 cups grated)
¾ cup raw sugar or brown sugar
½ cup coconut milk
1 tbsp honey
1 clean tī leaf or banana leaf
Peel raw kalo with a vegetable peeler.
Use a food processor to easily and quickly grate raw kalo (you can also use a grater).
Mix kalo, coconut milk, sugar, and honey together; stir well.
Pour mixture into a foil-lined pan that fits your Instant Pot, such as a small cake or bread pan. If desired, place clean tī leaves on top for flavoring.
Cover pan tightly with aluminum foil.
Add one cup of water to Instant Pot for steaming.
Use a trivet or aluminum foil to elevate your kūlolo pan; it should not be sitting in the water.
Pressure cook on high for 2 hours and 30 minutes.
Allow a natural release of steam, and let kūlolo cool before serving.
Can be stored in the refrigerator for 2 or 3 days.
Tips for Making Kūlolo
It is best to use Hawaiian varieties of kalo. Chinese kalo will not set, resulting in a more lipuid kūlolo that can be used as a topping for vanilla ice cream.