kohinale

Kohinale refers to a traditional Hawaiian dish, specifically a type of baked pudding or custard. It is typically made with mashed kalo (taro) or other starches, mixed with water, and sweetened, often with sugar or honey. The mixture is then wrapped in ti leaves and baked, usually in an imu (underground oven) or a conventional oven. This process results in a smooth, dense, and subtly sweet dessert or side dish.

The exact ingredients and preparation methods for kohinale can vary by family and region within Hawaii. Some recipes may include coconut milk for added richness or spices like cinnamon. The kalo base gives it a distinctive earthy flavor and a thick, pudding-like consistency. Historically, kohinale was a way to utilize surplus kalo and was a staple in the Hawaiian diet. It can be served warm or cold and is often enjoyed as a comforting and nourishing food. The use of ti leaves not only imparts a subtle flavor but also helps to hold the dessert together during the baking process.