Kūlolo
 | |
| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | United States |
| Region or state | Hawaii |
| Main ingredients | Taro corms, coconut meat or coconut milk |
Kūlolo 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, kūlolo 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 it tastes similar to caramel.[1][2]
Traditional kūlolo 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
- ^ Elbert, Mary Kawena Pukui, Samuel H. (1986). Hawaiian dictionary : Hawaiian-English, English-Hawaiian (Rev. and enl. ed.). Honolulu: University of Hawaii Press. ISBN 0824807030.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ Catherine Kekoa Enomoto - By Request
External links
- A description of preparing kulolo from pacificworlds.com
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