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If you don’t have access to an imu, this recipe is a great alternative that uses a pressure cooker!

Kūkahekahe: Instant Pot Kūlolo

Nov. 30, 2021

  • Hoʻokahua Cultural Vibrancy Group

In this Kūkahekahe column, we share an easy recipe for Kūlolo – a great addition to your holiday table. If  you don’t have access to an imu or you don’t want to turn on your oven, this recipe is a great alternative that uses an Instant Pot pressure cooker!


  • 1 pound of kalo (approximately 2 cups grated)
  • 3/4cup raw sugar or brown sugar
  • 1/2 cup of coconut milk
  • 1 tbsp honey
  • 1 clean tī leaf or banana leaf


  • Foil-lined pan that fits in your Instant Pot, such as a small cake or bread pan
  • Trivet or aluminum foil to keep the kūlolo pan out of the water
  • 1 cup of water
  • Aluminum foil to cover kūlolo pan

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 foil-lined 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 foil to elevate your kūlolo pan; it should not be in the water! Pressure Cook on high for two hours and 30 minutes. Allow a natural release of steam, and let kūlolo cool before serving. Can be stored in the refrigerator for two to three days.

Tips for making kūlolo

Try to use Hawaiian varieties of kalo; Chinese kalo will not set and result in a more liquid kūlolo that can be used as a topping for vanilla ice-cream

You can also make this recipe in the oven! Bake your mixture covered tightly with foil in the oven at 400 degrees for two hours. Remove foil covering during the last 30 minutes to brown.

recipe, kūkahekahe

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