Ka Wai Ola - Office of Hawaiian Affairs, Volume 35, Number 1, 1 January 2018 — KŌ'ELE PĀLAU [ARTICLE]

KŌ'ELE PĀLAU

Kō'ele pālau is a traditional Hawaiian dessert and ean use any type of sweet potato, however I typically use the Okinawan variety because it is usually readily available and accessible. In a nutshell, it's basically a sweet mashed potato. Some people use things such as butter, sweetened condensed milk or other sweeteners, however I prefer to keep it simple with honey to taste, as needed. Note that the potato also varies in starchiness, so you ean use coconut according to your desired consistency. INGREDIENTS > 3 pounds Okinawan sweet potato, steamed and peeled > 2 cups good quality coconut milk > Honey to taste > Pineh of salt

DIRECTIONS Steam and peel potato. I use my Instant Pot or liee cooker with about an ineh of water in the pot. It typically takes about 30 minutes to eook depending on size. Cook until fork tender. While peeled potatoes are still hot (you ean reheat if needed), mash potato and incorporate coconut milk. Because 'uala varies in sweetness, add honey to taste if needed. Serves 10. HAUPIA SAUCE Onee cooled, I put haupia sauce in squeeze bottles and use it on anything and everything. I also make sure to leave a bit in the bottom of the pot to be cleaned up with a little sweet bread for a quick snack.

INGREDIENTS > 3 cups good quality coconut milk > 1 eup organic sugar > 3/4 teaspoon pure vanilla extract > 3/4 teaspoon Hawaiian salt > 4 tablespoons organic cornstarch > 4 tablespoons water DIRECTIONS Heat coconut milk combined with all ingredients on medium heat and stir constantly to avoid scalding. Mix comstarch and water to create a slurry. When milk begins to steam, slowly add comstarch slurry and continue to stir until cornstarch is well incorporated, dissolved and haupia begins to cling to spoon. After cooling, put into squeeze bottles and use as desired. ■