Kulolo
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|
| Origin | |
|---|---|
| Place of origin | United States |
| Region or state | Hawaii |
| Details | |
| Course served | Dessert |
| Type | Pudding |
| Main ingredient(s) | Taro corms, coconut meat or coconut milk |
Kulolo is a Hawaiian dessert made primarily with baked or steamed grated taro corms and either with grated coconut meat or coconut milk. Considered a pudding, kulolo has a solid consistency like fudge and is often served cut into squares. Its consistency is also described as chewy and lumpy like tapioca, and tastes similar to caramel.[1][2]
Traditional kulolo recipes call for wrapping the mixture in ti leaves and baking it in an imu (underground oven) for 6 to 8 hours. Modern recipes call for placing the mixture in a baking pan, covering it with aluminum foil, and baking in a standard oven for about 1–2 hours.[3]
See also
References
- ↑ Honolulu Star-Bulletin Hawaii News
- ↑ Lua error in package.lua at line 80: module 'strict' not found.
- ↑ Catherine Kekoa Enomoto - By Request
External links
- A description of preparing kulolo from pacificworlds.com
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