|Place of origin||United States|
|Region or state||Hawaii|
|Main ingredients||Taro corms, coconut meat or coconut milk|
|Cookbook: Kulolo Media: Kulolo|
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.
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.
- 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.
- Catherine Kekoa Enomoto - By Request
- A description of preparing kulolo from pacificworlds.com
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