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Traditional Hawaiian Food and Luau Recipes

Hawaiian Luau Recipes

  • Hawaiian Luau Recipes
  • Main Dishes
  • Side Dishes
  • Desserts
  • Overview

    The word's out; the Polynesian Cultural Center's luau recipes are now online. Actually, these luau recipes are according to similar tastes of what you will find at the Polynesian Cultural Center's Alii Luau. We've included our popular recipes including Lomilomi Salmon, Hawaiian Poi, Kalua Pig, Haupia, Chicken Long Rice, and more.

    Put on your chefʼs hat and roll up your sleeves – ʻcause itʼs about to get busy. Of course, it wouldnʼt hurt to order professionally cooked or catered Hawaiian food for your luau. But if youʼre someone who works culinary magic, then youʼll probably want to give these recipes a shot. With the right ingredients – and a lot of patience – you can cook up your very own feast in the comfort of your own kitchen. Youʼll even find many of the popular dishes share the same ingredients.

    1. Kalua Pua'a

      Kalua Pua’a

      kalua pig

      Overview

      Kalua pua’a, or roast pork, as its prepared in the Hawaiian imu or underground steam oven. Kalua pork is usually seasoned with sea salt and sometimes green onions and a staple at all luaus.

      Yield: 4 servings

      Ingredients

      • Pork butt, 3lbs
      • Hawaiian (or sea) salt, 3 tbsp
      • Water, 1/2 gal

      Directions

      1. Defrost pork butts
      2. Rinse pork with cold water and place in medium roasting pan.
      3. Rub Hawaiian (or sea) salt on center and add water. Cover pork with ti leaves and cover roasting pan with aluminum foil.
      4. Bake at 350 degrees for 2-3 hours, or until meat is soft.
      5. Remove foil and ti leaves, debone and shred pork; add more Hawaiian salt if needed for taste.
    2. Teriyaki Beef or Chicken

      Teriyaki Beef or Chicken

      teriyaki beef

      Overview

      Beef or chicken slices grilled our broiled in a sweet teriyaki marinade.

      Ingredients

      • 3 – 4lbs beef or chicken
      • 2/3 cups soy sauce
      • 1/2 cups sugar
      • 2 tablespoons of orange or pineapple juice
      • 3 cloves garlic, minced
      • 1 inch piece ginger, crushed
      • 3 stalks green onion, finely chopped
      • Chinese parsley (cilantro)

      Directions

      Mix all ingredients. Soak beef or chicken for 4 hours or overnight in sauce. Bake in shallow pan. Turn pieces over and marinate with sauce. Bake 325 degrees for 1 hour or less – medium is best. Serves 6 people.Ten minutes before turning heat off, pour rest of soy sauce mixture. Serve with chopped green onions and Chinese parsley.

    3. Shoyu Chicken

      Shoyu Chicken

      Overview

      Chicken marinated in soy sauce, sugar, garlic and ginger.

      Ingredients

      • 3 lbs fryer chicken
      • 1 cup shoyu (soy sauce)
      • 1/2 cup sugar
      • 2 tablespoons honey
      • 1/2 cup chicken broth
      • 1 teaspoon hoisin sauce
      • 1 whole star anise, mashed
      • Chinese parsley and green onion garnishes

      Directions

      Steam chicken for 30 minutes. In a frying pan, combine ingredients for sauce and let simmer for 15 minutes. Place chicken in sauce and simmer chicken for 5 minutes on each side till chicken is well coated with sauce. Chop chicken and arrange on platter. Garnish with Chinese parsley and green onion. Serves 6 people.

    4. Huli Huli Chicken

      Huli Huli Chicken

      Overview

      Grilled chicken halves flavored with soy sauce, pineapple juice, brown sugar, ginger, garlic and wine.

      Ingredients

      • 9 – 12 lbs chicken wings, thighs, and breasts pieces
      • 1/4 cup frozen pineapple juice concentrate
      • 1/3 cup white wine
      • 1/2 cup chicken broth
      • 1/4 cup soy sauce
      • 1/4 cup ketchup
      • 1/4 teaspoon powdered ginger or a pinch of fresh ginger
      • 1 – 2 drops Worcestershire sauce

      Directions

      Wash chicken parts and pat dry with paper towels. Mix all sauce ingredients in bowl.Brush over chicken parts. Grill over barbecue for about 40 minutes. Turn and baste with sauce until chicken is done. Serves 10 – 12 people.

    5. Baked Mahi Mahi

      Baked Mahi Mahi

      Overview

      White fish fillets with mild or sweet flavor.

      Ingredients

      • 2 lbs mahi mahi (fish) fillets
      • 1 lemon, juiced
      • 1/4 teaspoon garlic salt
      • 1/4 teaspoon ground black pepper
      • 1 cup mayonnaise
      • 1/4 cup white onions, finely chopped
      • 1 – 2 bags bread crumbs

      Directions

      Preheat oven to 425 degrees. Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper. Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425 for 25 minutes. Serves 4 people.

    6. Lau Lau

      Lau Lau

      Overview

      Steamed boneless pork, chicken or beef salted and wrapped in taro or ti leaves.

      Ingredients

      • 30 luau leaves
      • 6 large ti leaves
      • 6 boneless chicken thighs
      • 1 lb belly pork boneless pork chops, cut into 6 pieces
      • 1/4 lb salted butterfish, cut into 6 pieces
      • 1-1/2 teaspoon Hawaiian sea salt
      • Toothpicks or rubber bands to seal

      Directions

      Wash luau and ti leaves removing stems and fibrous parts of the veins. Layer 5 luau leaves then place one piece each of chicken, pork, and fish on luau. Sprinkle with 1/4 teaspoon Hawaiian salt. Wrap to form a bundle. Place the bundle on the end of a ti leaf and wrap tightly; fasten with toothpicks or rubber bands. Wrap remaining bundles. Bring water to a boil in a steamer. Place laulaus in steamer; lower heat and simmer for 6 hours or until done. Serves 6 people.

    7. Chicken Long Rice

      Chicken Long Rice

      Overview

      Sometimes called thread or bean noodles, they are boiled and served hot with pieces of chicken. You may also want to try this over a little white rice, with soy sauce. Another popular dish at all Hawaii luaus.

      Yield: 4 servings

      Ingredients

      • Chicken thighs, 2 lbs
      • Round Onions, 1 each
      • Long Rice (bean thread), 1 pkg
      • Chicken Base, 2 tbsp
      • Ginger, crushed, 2 tbsp
      • Garlic Powder, 1 tsp
      • Ground Ginger, 1 tsp
      • Water, to cover chicken

      Directions

      1. In a pot, parboil chicken until soft; save broth for later use; run chicken under cold water and shred into large container.
      2. In another large container or mixing bowl, soak long rice in hot water until soft; drain water and cut long rice (with a scissors).
      3. Add water, chicken base, ginger, onions and seasonings to shredded chicken; Bring to a boil.
      4. Add Long rice and simmer until soft.
    1. Hawaiian Poi

      Hawaiian Poi

      Overview

      Poi, the traditional Hawaiian staple, is a starch dish made by pounding boiled taro roots and mixing with water until it reaches a smooth consistency. “Taro is one of the most nutritious starches on the planet,” says Polynesian Cultural Center Ambassador of Aloha Cousin Benny. Some Hawaiians eat their poi with salt, some with sugar, even soy sauce. Some like it thicker or thinner. Others like it several days old for a little extra tang; and malahini, or newcomers, might find it more to their liking at first if they eat it with a bite of kalua pork or lomilomi salmon.

      Yield: 1 12-inch bowl

      Ingredients

      • Fresh poi, 1 bag (16 oz)

      Directions

      1. Place poi in large bowl.
      2. Mix by hand, adding a little water at a time.
      3. Continue mixing and adding water until of desire consistency.
      4. To store in refrigerator add a thin layer of water over the poi to prevent it from drying out.
      5. If poi is hard, remove it from bag and place in a baking pan, cover with clear wrap.
      6. Steam for 20 minutes.
      7. Remove and add cold water and mix to desired consistency. Serve cold or at room temperature.
    2. Poke

      Poke

      Overview

      Sliced bite-sized pieces of raw fish garnished with Hawaiian salt, green and white onions, and sesame oil.

      Ingredients

      • 4 cups ahi (yellow fin tuna, sashimi grade), diced
      • 1/2 cup onion, minced
      • 1/4 cup green onion, minced
      • 1 cup soy sauce
      • 2 tablespoons sesame oil
      • Hawaiian salt and pepper to taste

      Directions

      Season ahi with Hawaiian salt. Add all ingredients, mix well then chill. Can be served with soy sauce.

    3. Lomilomi Salmon

      Lomilomi Salmon

      Overview

      In Hawaiian, lomilomi means to massage, or in this case to break the salmon into small pieces, which are then mixed with tomatoes, onions, and other small condiments, giving it a delicious tangy taste that goes great with poi. This style of fish preparation, introduced to Hawaii by early western sailors, is a delightful surprise and a must-have item at any luau.

      Yield: 4 servings

      Ingredients

      • Whole Tomatoes, 4 each
      • Green Onions, 1/2 lb
      • Round Onions, 2
      • Diced Salmon, 3 lbs

      Directions

      1. Core and rinse tomatoes; slice tomatoes in 4’s; using diced cutter, place 1 tomato slice and hand push cutter; place in large 12″ plastic bowl.
      2. Repeat same procedure for onions. Cut green onion thinly and add to mixture.
      3. Combine all ingredients and mix well.
      4. Divide evenly into bowl. Cover and place in refrigerator.
    4. Pipi Kaula

      Pipi Kaula

      Overview

      Hawaiian-style jerky – flank steak strips marinated in soy sauce, red peppers and water, dried in a dry box.

      Ingredients

      • 2 lbs flank steak
      • 3/4 cup soy sauce
      • 2 tablespoon Hawaiian salt
      • 1-1/2 tablespoon sugar
      • 1 each clove garlic, minced
      • 1 each piece ginger, crushed
      • 1 each red chili pepper, crushed (optional)

      Directions

      Cut beef into strips about 1-1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.

    5. Potato Salad

      Potato Salad

      potato salad

      Ingredients

      • 4 large red and/or yellow potatoes cut into cubes
      • 1-1/2 cup shell or elbow macaroni-dry
      • 1/4 cup thinly sliced and chopped red onion
      • 2-3 pickles chopped
      • 2-3 green onion chopped
      • 3 hard boiled eggs (whites chopped, set aside yolks)
      • 1 cup frozen peas (optional)
      • 2 celery stalks chopped (optional)
      • 1-2 carrots chopped (optional)

      Dressing Ingredients

      • 1-1/4 to 2 cup mayonnaise
      • 1/2 cup Zesty Italian dressing
      • 1 tablespoon prepared mustard
      • 3 yolks from the boiled eggs
      • 1 teaspoon garlic salt
      • Ground pepper to taste
      • 2 tablespoon or less pickle juice (optional)
      • Optional herbs to taste (dill, parsley, curry powder)

      Directions

      Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool. While the macaroni is cooking mix the dressing in a small bowl and set aside. Once the cooked macaroni and potatoes are cool, lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8 – 10 people.

    6. Squid Luau

      Squid Luau

      Overview

      Hawaiian dish made of squid and luau leaves cooked in coconut leaves until tender.

      Ingredients

      • 2 lbs luau leaves
      • 2 cup water
      • 2 cup coconut milk
      • 1 teaspoon salt
      • 1-1/2 lb cooked squid

      Directions

      Wash the luau leaves thoroughly. Remove stems and fibrous parts of veins. Place wash leaves in large saucepan and add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. Cut 1-1/2 lb. cooked squid or octopus into thin crosswise slices.Drain luau thoroughly then stir in coconut milk, salt and chicken or squid. Heat but do not boil. Serves 6 people.

    7. Baked Sweet Potato

      Baked Sweet Potato

      Overview

      Sweet potatoes are another favorite starch staple throughout Polynesia and all Hawaii Luaus.

      Yield: 4 servings

      Ingredients

      • Sweet potatoes, 3 each
      • Butter, 1/4 cup

      Directions

      1. Wash sweet potatoes and place in baking sheet pans.
      2. Bake potatoes for 30-40 minutes at 350 degrees.
      3. Remove from oven and brush butter onto potatoes Cut into bite sizes, place in small serving pan.
    8. Taro Rolls

      Taro Rolls

      Ingredients

      • 1 1/3 cup warm water (90 degrees)
      • 1 egg
      • 1 cup poi*
      • 1/2 cup softened butter
      • 1 tsp purple food coloring
      • 1 cup sugar
      • 1/4 tsp salt
      • 2 1/2 tsp dry yeast
      • 4 cups flour, added gradually

      Directions

      Using a table mixer, combine all wet ingredients; then gradually add the dry ingredients. Adjust the amount of flour depending on the stiffness of the dough. The texture should be smooth. (If your mixer does not have a dough hook, then remove the dough from the mixer before it becomes too stiff and add the remaining flour by kneading on a floured table top.) Once the dough is smooth, then kneed on a floured surface. Break off pieces of dough to knead and form into small balls. Place in a greased 9 x 11 pan. Cover with cloth, place in a warm, dry area and allow to rise until doubled in size. Bake at 325 degrees for 20 to 25 minutes.

      Makes approximately 1 1/2 dozen rolls.

      * Possible substitutions if you do not have access to poi include well cooked and mashed taro root, new potato, parsnips, sweet potatoes or yams

    1. Guava Cake

      Guava Cake

      Ingredients

      • 1 package yellow cake mix or strawberry cake mix
      • 1-1/3 cup guava juice
      • 3 eggs
      • 1/3 cup vegetable oil
      • 1 8-ounce package cream cheese, softened
      • 1/3 cup sugar
      • 1 teaspoon vanilla
      • 1 small package Cool Whip, thawed
      • 2 cup guava juice
      • 1/2 cup sugar
      • 1/4 cup cornstarch

      Directions

      Bake cake according to package directions, substituting guava juice for water. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until ready to use. In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a paste out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.

      Assembly

      Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

    2. Coconut Cake

      Coconut Cake

      Ingredients

      • 2-1/2 cup cake flour
      • 2-1/4 teaspoon baking powder
      • 3/4 teaspoon salt
      • 2 cup sugar
      • 1 cup butter, softened
      • 4 eggs, separated
      • 1-1/2 teaspoon vanilla
      • 1 cup milk
      • 3/4 cup shredded coconut
      • 1-1/2 teaspoon grated lemon rind

      Directions

      Preheat the oven to 350 degrees F. Grease and flour three 9″ cake pans. Sift together the flour, baking powder and salt into a bowl. Cream the butter in an electric mixer bowl. Gradually add the sugar to the butter and beat until consistency is light. To the butter mixture, add one egg yolk at a time, beating in between additions.

      Add 1/3 of the flour mixture at a time to the butter mixture, alternating with the milk. End by adding the flour mixture. Scrape down the sides of the bowl and the beater. Add the coconut and lemon rind.

      In a separate bowl, beat the egg whites until stiff, but not dry. Fold the egg whites into the cake batter. Bake until a toothpick comes out clean from the center of the cakes. Cool the cakes for 10 minutes before inverting onto wire cake racks.

    3. Lilikoi (Passion Fruit) Chiffon Cake

      Lilikoi (Passion Fruit) Chiffon Cake

      Ingredients

      • 1 package moist yellow cake mix
      • 1-1/3 cup lilikoi juice
      • 3 eggs
      • 1/3 cup vegetable oil

      Frosting Ingredients

      • 4 egg yolks
      • 1/2 cup sugar
      • 3/4 cup lilikoi juice concentrate, thawed, undiluted
      • 1 cup whipping cream
      • 1/4 teaspoon vanilla

      Lilikoi Gel Topping Ingredients

      • 2 tablespoons cornstarch
      • 1/2 cup water
      • Pinch salt
      • 12-ounce can Lilikoi juice
      • 1 teaspoon lemon juice
      • 1 slightly beaten egg yolk
      • 1 tablespoon butter

      Directions

      Bake cake according to package directions substituting lilikoi juice for water.

      Frosting

      Beat egg yolks and sugar until lemon-colored; add lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into lilikoi mixture.

      Gel Topping

      Mix cornstarch with water to dissolve all lumps. Add salt, lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

      Assembly

      Thickly frost sides of cake; cover top with lilikoi topping. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.

    4. Pineapple Upside Down Cake

      Pineapple Upside Down Cake

      Ingredients

      • 3/4 cup Butter
      • 3/4 cup packed dark brown sugar
      • 3/4 cup unsweetened pineapple juice
      • 1-1/2 cup all-purpose flour
      • 2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 1/2 cup white sugar
      • 3 eggs
      • 1/2 teaspoon vanilla extract
      • 1 fresh pineapple, peeled, cored and cut into rings

      Instructions

        Preheat oven to 400 degrees F (205 degrees C). Melt the butter. Brush a little bit of the butter on the inside of a 9” cake pan. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.

        Stir together the flour, salt, white sugar, and baking powder. Separate the eggs. Beat the whites until stiff but not dry. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture.

        Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings. Bake at 400 degrees F (205 degrees C) for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

    5. Butter Mochi

      Butter Mochi

      Overview

      A local Hawaii favorite, Japanese rice cake made with coconut and butter.

      Ingredients

      • 1 lb butter
      • 2-1/2 cup sugar
      • 5 eggs
      • 1-1/2 cup evaporated milk
      • 1lb mochiko flour (can be found in the Asian food section in your local market)
      • 2 teaspoon baking powder
      • 12 ounce coconut milk
      • 1 teaspoon vanilla

      Directions

      Mix all ingredients in a bowl. Bake in oven preheated to 350 degrees for 1 hour in a 9×13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut. Makes about 30 pieces.

    6. Chocolate Mochi

      Chocolate Mochi

      Overview

      A local Hawaii favorite, Japanese rice cake made with chocolate.

      Ingredients

      • 2 cup mochiko
      • 2 cup white sugar
      • 1 tablespoon baking soda
      • 1 cup semi-sweet chocolate chips
      • 2 cans evaporated milk (2-12 oz.)
      • 1/2 cup margarine, melted
      • 2 teaspoon vanilla extract
      • 2 eggs, beaten

      Directions

      Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9×13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.

    7. Poi Mochi

      Poi Mochi

      Overview

      A local Hawaii favorite, Japanese rice cake made with poi.

      Ingredients

      • 1 bag of poi
      • 2 cup water (more or less as necessary for consistency of thick pancake batter)
      • 2 packages (10 ounces each) Mochiko (Asian sweet rice flour)
      • 1-1/2 cup sugar
      • 1 quart canola oil for deep frying

      Directions

      Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36 pieces.

    8. Haupia

      Haupia

      Overview

      Sweet coconut cream custard cubes are a favorite Alii Luau dessert and with no gluten or lactose, it is excellent for those with dietary restrictions.

      Yield:1 standard 9 x 13 baking pan

      Ingredients

      • Coconut Milk, 2 each 16 oz cans
      • Water, 3 cups
      • Cornstarch, 1.5 cups (measure carefully – do not estimate)
      • Sugar, 1 cup

      Instructions

      1. Mix 2 cups water with cornstarch. Set aside.
      2. Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
      3. Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
      4. When mixture is smooth and thick pour into a clean baking tray.
      5. Cool to room temperature, then chill until cold.
      6. Cut into 1-inch squares.
      7. Serve on ti leaf lined trays

      Variation: Use bottled juice in place of water. A good suggestion is V8 Splash Tropical Colada Smoothies (49 oz).

    9. Kulolo

      Kulolo

      Overview

      Chewy Hawaiian dessert made of mashed taro corms, coconut grates and coconut water.

      Ingredients

      • 1 large taro root, grated
      • 3 coconuts, grated
      • 1 cup water
      • 2 cups coconut water
      • 2 teaspoon brown sugar

      Directions

      Mix taro with coconut meat. Add water, coconut water, and brown sugar. Put in baking pan. Top with butter. Bake 1 hour in moderate oven (350 degrees for most). Do not overcook.

    10. Coconut Pie

      Coconut Pie

      Ingredients

      • 4 tablespoon (1/2 stick) butter, melted
      • 2 eggs, beaten
      • 1 tablespoon all-purpose flour
      • 3/4 cup sugar
      • 1 cup shredded sweetened coconut
      • 1 cup milk
      • 1 9-inch unbaked pie shell

      Directions

      Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

    11. Macadamia Nut Cream Pie

      Macadamia Nut Cream Pie

      Ingredients

      • 1-1/3 cup milk
      • 3/4 cup sugar
      • 1/2 cup chopped macadamia nuts
      • Dash salt
      • 1 teaspoon vanilla
      • 1 egg
      • 5 teaspoon cornstarch
      • 2 egg whites
      • 1 9-inch baking pie shell
      • 1 cup heavy cream, sweetened and whipped, or use a container of real whipped cream in a can

      Directions

      In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or can of whipped cream and remaining 1/4 cup nuts. Serves 8 people.

    12. Banana Guava Pie

      Banana Guava Pie

      Ingredients

      • 1-1/2 cup sliced bananas
      • 1-1/4 cup guava nectar
      • 1/2 cup sugar
      • 1 tablespoon lemon juice
      • 1/4 teaspoon salt
      • 3 tablespoons cornstarch
      • 3 tablespoons cold water
      • 1 baked pie shell

      Directions

      Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream.

    1. Hawaiian Poi

      Hawaiian Poi

      Overview

      Poi, the traditional Hawaiian staple, is a starch dish made by pounding boiled taro roots and mixing with water until it reaches a smooth consistency. "Taro is one of the most nutritious starches on the planet," says Polynesian Cultural Center Ambassador of Aloha Cousin Benny. Some Hawaiians eat their poi with salt, some with sugar, even soy sauce. Some like it thicker or thinner. Others like it several days old for a little extra tang; and malahini, or newcomers, might find it more to their liking at first if they eat it with a bite of kalua pork or lomilomi salmon.

      Yield: 1 12-inch bowl

      Ingredients

      • Fresh poi, 1 bag (16 oz)

      Directions

      1. Place poi in large bowl.
      2. Mix by hand, adding a little water at a time.
      3. Continue mixing and adding water until of desire consistency.
      4. To store in refrigerator add a thin layer of water over the poi to prevent it from drying out.
      5. If poi is hard, remove it from bag and place in a baking pan, cover with clear wrap.
      6. Steam for 20 minutes.
      7. Remove and add cold water and mix to desired consistency. Serve cold or at room temperature.
    2. Poke

      Poke

      Overview

      Sliced bite-sized pieces of raw fish garnished with Hawaiian salt, green and white onions, and sesame oil.

      Ingredients

      • 4 cups ahi (yellow fin tuna, sashimi grade), diced
      • 1/2 cup onion, minced
      • 1/4 cup green onion, minced
      • 1 cup soy sauce
      • 2 tablespoons sesame oil
      • Hawaiian salt and pepper to taste

      Directions

      Season ahi with Hawaiian salt. Add all ingredients, mix well then chill. Can be served with soy sauce.

    3. Lomilomi Salmon

      Lomilomi Salmon

      Overview

      In Hawaiian, lomilomi means to massage, or in this case to break the salmon into small pieces, which are then mixed with tomatoes, onions, and other small condiments, giving it a delicious tangy taste that goes great with poi. This style of fish preparation, introduced to Hawaii by early western sailors, is a delightful surprise and a must-have item at any luau.

      Yield: 4 servings

      Ingredients

      • Whole Tomatoes, 4 each
      • Green Onions, 1/2 lb
      • Round Onions, 2
      • Diced Salmon, 3 lbs

      Directions

      1. Core and rinse tomatoes; slice tomatoes in 4's; using diced cutter, place 1 tomato slice and hand push cutter; place in large 12" plastic bowl.
      2. Repeat same procedure for onions. Cut green onion thinly and add to mixture.
      3. Combine all ingredients and mix well.
      4. Divide evenly into bowl. Cover and place in refrigerator.
    4. Pipi Kaula

      Pipi Kaula

      Overview

      Hawaiian-style jerky – flank steak strips marinated in soy sauce, red peppers and water, dried in a dry box.

      Ingredients

      • 2 lbs flank steak
      • 3/4 cup soy sauce
      • 2 tablespoon Hawaiian salt
      • 1-1/2 tablespoon sugar
      • 1 each clove garlic, minced
      • 1 each piece ginger, crushed
      • 1 each red chili pepper, crushed (optional)

      Directions

      Cut beef into strips about 1-1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place rack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator.

    5. Potato Salad

      Potato Salad

      potato salad

      Ingredients

      • 4 large red and/or yellow potatoes cut into cubes
      • 1-1/2 cup shell or elbow macaroni-dry
      • 1/4 cup thinly sliced and chopped red onion
      • 2-3 pickles chopped
      • 2-3 green onion chopped
      • 3 hard boiled eggs (whites chopped, set aside yolks)
      • 1 cup frozen peas (optional)
      • 2 celery stalks chopped (optional)
      • 1-2 carrots chopped (optional)

      Dressing Ingredients

      • 1-1/4 to 2 cup mayonnaise
      • 1/2 cup Zesty Italian dressing
      • 1 tablespoon prepared mustard
      • 3 yolks from the boiled eggs
      • 1 teaspoon garlic salt
      • Ground pepper to taste
      • 2 tablespoon or less pickle juice (optional)
      • Optional herbs to taste (dill, parsley, curry powder)

      Directions

      Boil cubed potatoes until tender then drain and rinse with cold water. Set aside to allow to fully cool. Cook the macaroni according to the directions on the macaroni package. Then rinse with cold water and set aside to allow to fully cool. While the macaroni is cooking mix the dressing in a small bowl and set aside. Once the cooked macaroni and potatoes are cool, lightly toss with the remaining ingredients. Once tossed mix in dressing. Serves 8 - 10 people.

    6. Squid Luau

      Squid Luau

      Overview

      Hawaiian dish made of squid and luau leaves cooked in coconut leaves until tender.

      Ingredients

      • 2 lbs luau leaves
      • 2 cup water
      • 2 cup coconut milk
      • 1 teaspoon salt
      • 1-1/2 lb cooked squid

      Directions

      Wash the luau leaves thoroughly. Remove stems and fibrous parts of veins. Place wash leaves in large saucepan and add water. Bring to a boil, lower heat, and simmer for one hour, stirring frequently. Cut 1-1/2 lb. cooked squid or octopus into thin crosswise slices.Drain luau thoroughly then stir in coconut milk, salt and chicken or squid. Heat but do not boil. Serves 6 people.

    7. Baked Sweet Potato

      Baked Sweet Potato

      Overview

      Sweet potatoes are another favorite starch staple throughout Polynesia and all Hawaii Luaus.

      Yield: 4 servings

      Ingredients

      • Sweet potatoes, 3 each
      • Butter, 1/4 cup

      Directions

      1. Wash sweet potatoes and place in baking sheet pans.
      2. Bake potatoes for 30-40 minutes at 350 degrees.
      3. Remove from oven and brush butter onto potatoes Cut into bite sizes, place in small serving pan.
    8. Taro Rolls

      Taro Rolls

      Ingredients

      • 1 1/3 cup warm water (90 degrees)
      • 1 egg
      • 1 cup poi*
      • 1/2 cup softened butter
      • 1 tsp purple food coloring
      • 1 cup sugar
      • 1/4 tsp salt
      • 2 1/2 tsp dry yeast
      • 4 cups flour, added gradually

      Directions

      Using a table mixer, combine all wet ingredients; then gradually add the dry ingredients. Adjust the amount of flour depending on the stiffness of the dough. The texture should be smooth. (If your mixer does not have a dough hook, then remove the dough from the mixer before it becomes too stiff and add the remaining flour by kneading on a floured table top.) Once the dough is smooth, then kneed on a floured surface. Break off pieces of dough to knead and form into small balls. Place in a greased 9 x 11 pan. Cover with cloth, place in a warm, dry area and allow to rise until doubled in size. Bake at 325 degrees for 20 to 25 minutes.

      Makes approximately 1 1/2 dozen rolls.

      * Possible substitutions if you do not have access to poi include well cooked and mashed taro root, new potato, parsnips, sweet potatoes or yams

    1. Guava Cake

      Guava Cake

      Ingredients

      • 1 package yellow cake mix or strawberry cake mix
      • 1-1/3 cup guava juice
      • 3 eggs
      • 1/3 cup vegetable oil
      • 1 8-ounce package cream cheese, softened
      • 1/3 cup sugar
      • 1 teaspoon vanilla
      • 1 small package Cool Whip, thawed
      • 2 cup guava juice
      • 1/2 cup sugar
      • 1/4 cup cornstarch

      Directions

      Bake cake according to package directions, substituting guava juice for water. In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until ready to use. In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a paste out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.

      Assembly

      Thickly ice the cake with all of the cream cheese mixture. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

    2. Coconut Cake

      Coconut Cake

      Ingredients

      • 2-1/2 cup cake flour
      • 2-1/4 teaspoon baking powder
      • 3/4 teaspoon salt
      • 2 cup sugar
      • 1 cup butter, softened
      • 4 eggs, separated
      • 1-1/2 teaspoon vanilla
      • 1 cup milk
      • 3/4 cup shredded coconut
      • 1-1/2 teaspoon grated lemon rind

      Directions

      Preheat the oven to 350 degrees F. Grease and flour three 9" cake pans. Sift together the flour, baking powder and salt into a bowl. Cream the butter in an electric mixer bowl. Gradually add the sugar to the butter and beat until consistency is light. To the butter mixture, add one egg yolk at a time, beating in between additions.

      Add 1/3 of the flour mixture at a time to the butter mixture, alternating with the milk. End by adding the flour mixture. Scrape down the sides of the bowl and the beater. Add the coconut and lemon rind.

      In a separate bowl, beat the egg whites until stiff, but not dry. Fold the egg whites into the cake batter. Bake until a toothpick comes out clean from the center of the cakes. Cool the cakes for 10 minutes before inverting onto wire cake racks.

    3. Lilikoi (Passion Fruit) Chiffon Cake

      Lilikoi (Passion Fruit) Chiffon Cake

      Ingredients

      • 1 package moist yellow cake mix
      • 1-1/3 cup lilikoi juice
      • 3 eggs
      • 1/3 cup vegetable oil

      Frosting Ingredients

      • 4 egg yolks
      • 1/2 cup sugar
      • 3/4 cup lilikoi juice concentrate, thawed, undiluted
      • 1 cup whipping cream
      • 1/4 teaspoon vanilla

      Lilikoi Gel Topping Ingredients

      • 2 tablespoons cornstarch
      • 1/2 cup water
      • Pinch salt
      • 12-ounce can Lilikoi juice
      • 1 teaspoon lemon juice
      • 1 slightly beaten egg yolk
      • 1 tablespoon butter

      Directions

      Bake cake according to package directions substituting lilikoi juice for water.

      Frosting

      Beat egg yolks and sugar until lemon-colored; add lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into lilikoi mixture.

      Gel Topping

      Mix cornstarch with water to dissolve all lumps. Add salt, lilikoi and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

      Assembly

      Thickly frost sides of cake; cover top with lilikoi topping. Glaze the top of the cake with lilikoi gel. Refrigerate until ready to serve.

    4. Pineapple Upside Down Cake

      Pineapple Upside Down Cake

      Ingredients

      • 3/4 cup Butter
      • 3/4 cup packed dark brown sugar
      • 3/4 cup unsweetened pineapple juice
      • 1-1/2 cup all-purpose flour
      • 2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 1/2 cup white sugar
      • 3 eggs
      • 1/2 teaspoon vanilla extract
      • 1 fresh pineapple, peeled, cored and cut into rings

      Instructions

        Preheat oven to 400 degrees F (205 degrees C). Melt the butter. Brush a little bit of the butter on the inside of a 9” cake pan. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.

        Stir together the flour, salt, white sugar, and baking powder. Separate the eggs. Beat the whites until stiff but not dry. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture.

        Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings. Bake at 400 degrees F (205 degrees C) for 30 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.

    5. Butter Mochi

      Butter Mochi

      Overview

      A local Hawaii favorite, Japanese rice cake made with coconut and butter.

      Ingredients

      • 1 lb butter
      • 2-1/2 cup sugar
      • 5 eggs
      • 1-1/2 cup evaporated milk
      • 1lb mochiko flour (can be found in the Asian food section in your local market)
      • 2 teaspoon baking powder
      • 12 ounce coconut milk
      • 1 teaspoon vanilla

      Directions

      Mix all ingredients in a bowl. Bake in oven preheated to 350 degrees for 1 hour in a 9x13 pan or 325 degrees in a Pyrex pan. Use plastic knife to cut. Makes about 30 pieces.

    6. Chocolate Mochi

      Chocolate Mochi

      Overview

      A local Hawaii favorite, Japanese rice cake made with chocolate.

      Ingredients

      • 2 cup mochiko
      • 2 cup white sugar
      • 1 tablespoon baking soda
      • 1 cup semi-sweet chocolate chips
      • 2 cans evaporated milk (2-12 oz.)
      • 1/2 cup margarine, melted
      • 2 teaspoon vanilla extract
      • 2 eggs, beaten

      Directions

      Sift dry ingredients, mochiko, sugar and baking soda in a large bowl. Melt margarine and chocolate chips together and combine with evaporated milk, vanilla extract and eggs. Mix well and stir any ingredients until it becomes a smooth batter. Then pour into greased 9x13 pan. Bake in 350 degree pre-heated oven. 45-55 min, cool, then serve. Do not refrigerate.

    7. Poi Mochi

      Poi Mochi

      Overview

      A local Hawaii favorite, Japanese rice cake made with poi.

      Ingredients

      • 1 bag of poi
      • 2 cup water (more or less as necessary for consistency of thick pancake batter)
      • 2 packages (10 ounces each) Mochiko (Asian sweet rice flour)
      • 1-1/2 cup sugar
      • 1 quart canola oil for deep frying

      Directions

      Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper. Makes about 30 to 36 pieces.

    8. Haupia

      Haupia

      Overview

      Sweet coconut cream custard cubes are a favorite Alii Luau dessert and with no gluten or lactose, it is excellent for those with dietary restrictions.

      Yield:1 standard 9 x 13 baking pan

      Ingredients

      • Coconut Milk, 2 each 16 oz cans
      • Water, 3 cups
      • Cornstarch, 1.5 cups (measure carefully - do not estimate)
      • Sugar, 1 cup

      Instructions

      1. Mix 2 cups water with cornstarch. Set aside.
      2. Bring coconut milk, sugar and remaining water to a rolling boil on high heat.
      3. Pour cornstarch mixture into boiling coconut milk and cook till mixture thickens, blending with a whip.
      4. When mixture is smooth and thick pour into a clean baking tray.
      5. Cool to room temperature, then chill until cold.
      6. Cut into 1-inch squares.
      7. Serve on ti leaf lined trays

      Variation: Use bottled juice in place of water. A good suggestion is V8 Splash Tropical Colada Smoothies (49 oz).

    9. Kulolo

      Kulolo

      Overview

      Chewy Hawaiian dessert made of mashed taro corms, coconut grates and coconut water.

      Ingredients

      • 1 large taro root, grated
      • 3 coconuts, grated
      • 1 cup water
      • 2 cups coconut water
      • 2 teaspoon brown sugar

      Directions

      Mix taro with coconut meat. Add water, coconut water, and brown sugar. Put in baking pan. Top with butter. Bake 1 hour in moderate oven (350 degrees for most). Do not overcook.

    10. Coconut Pie

      Coconut Pie

      Ingredients

      • 4 tablespoon (1/2 stick) butter, melted
      • 2 eggs, beaten
      • 1 tablespoon all-purpose flour
      • 3/4 cup sugar
      • 1 cup shredded sweetened coconut
      • 1 cup milk
      • 1 9-inch unbaked pie shell

      Directions

      Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

    11. Macadamia Nut Cream Pie

      Macadamia Nut Cream Pie

      Ingredients

      • 1-1/3 cup milk
      • 3/4 cup sugar
      • 1/2 cup chopped macadamia nuts
      • Dash salt
      • 1 teaspoon vanilla
      • 1 egg
      • 5 teaspoon cornstarch
      • 2 egg whites
      • 1 9-inch baking pie shell
      • 1 cup heavy cream, sweetened and whipped, or use a container of real whipped cream in a can

      Directions

      In a saucepan combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald. Mix the remaining 1/3 cup milk with egg and cornstarch. Thoroughly stir some of hot mixture into egg mixture; return all to saucepan. Cook 5 more minutes, stirring constantly, until mixture thickens. Cool 1 hour. Beat egg whites until soft peaks form then fold carefully into cooled mixture. Pour into pie shell and chill. Before serving top with sweetened whipped cream or can of whipped cream and remaining 1/4 cup nuts. Serves 8 people.

    12. Banana Guava Pie

      Banana Guava Pie

      Ingredients

      • 1-1/2 cup sliced bananas
      • 1-1/4 cup guava nectar
      • 1/2 cup sugar
      • 1 tablespoon lemon juice
      • 1/4 teaspoon salt
      • 3 tablespoons cornstarch
      • 3 tablespoons cold water
      • 1 baked pie shell

      Directions

      Combine guava nectar, lemon juice, sugar and salt. Bring to boil over low heat. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear. Cool. Combine with bananas and pour into baked pie shell. Serve with whipped cream.