📝 About This Recipe
Kulolo is a beloved Hawaiian delicacy that embodies the soul of the islands, traditionally prepared in an underground imu oven. This dense, fudge-like treat is crafted from grated taro root, creamy coconut milk, and natural sweeteners, resulting in a unique earthy flavor with a caramel-like finish. It is a labor of love that rewards the patient cook with a chewy, decadent texture that is unlike any other dessert in the world.
🥗 Ingredients
The Taro Base
- 4 pounds Raw Kalo (Taro Root) (peeled and finely grated; use the pinkish-purple wetland variety if possible)
- 1/2 cup Water (to assist with the grating process if needed)
The Sweeteners & Liquids
- 28 ounces Coconut Milk (two full-fat cans; do not use light coconut milk)
- 2 cups Brown Sugar (packed; dark brown sugar provides a deeper molasses flavor)
- 1/2 cup Honey (local wildflower or kiawe honey is best)
- 1 tablespoon Vanilla Extract (pure extract for aromatic depth)
- 1/2 teaspoon Sea Salt (to balance the sweetness)
Packaging & Baking
- 4-6 large pieces Banana Leaves (cleaned and softened over a flame; for lining the pan)
- 1 tablespoon Coconut Oil (for greasing the leaves)
- 1 roll Aluminum Foil (to seal the moisture during the long bake)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Prepare a 9x13 inch baking pan by lightly greasing it with coconut oil.
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2
Prepare the banana leaves by wiping them clean with a damp cloth. Pass them quickly over an open gas flame or dip them in hot water until they become pliable and shiny.
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3
Line the baking pan with the softened banana leaves, ensuring they overlap and hang over the edges of the pan. This will infuse the Kulolo with a subtle smoky, earthy aroma.
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4
Peel the raw taro root thoroughly, removing all brown skin until the white/purple flesh is exposed. Wear gloves if you have sensitive skin, as raw taro can cause itchiness.
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5
Using the finest side of a box grater or a food processor with a fine grating attachment, grate the taro into a large mixing bowl. The texture should be a fine, moist pulp.
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6
In a separate large bowl, whisk together the coconut milk, brown sugar, honey, vanilla extract, and sea salt until the sugar is mostly dissolved.
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7
Gradually pour the coconut milk mixture into the grated taro. Use a heavy wooden spoon or your hands to mix thoroughly until a thick, uniform paste forms. There should be no dry lumps of taro.
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8
Pour the mixture into the leaf-lined pan, smoothing the top with a spatula.
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9
Fold the overhanging banana leaves over the top of the mixture to encase it completely.
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10
Cover the entire pan tightly with two layers of aluminum foil, ensuring a complete seal to prevent steam from escaping. This 'steaming' effect is crucial for the texture.
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11
Place the pan in the center of the oven and bake for 2.5 to 3 hours. The long cooking time is necessary to break down the taro starches and caramelize the sugars.
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12
Remove from the oven and carefully peel back a corner of the foil and leaves. The Kulolo should be dark brown and firm to the touch, not runny.
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13
Allow the Kulolo to cool completely in the pan at room temperature for several hours. It will continue to set as it cools.
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14
Once cooled, lift the block out using the banana leaves and slice into small squares or rectangles using a knife greased with a little coconut oil.
💡 Chef's Tips
Wear gloves when handling raw taro to avoid 'taro itch' caused by calcium oxalate crystals. If you cannot find banana leaves, parchment paper is a functional substitute, though you will lose the traditional aroma. For a smoother texture, you can pulse the grated taro in a blender with the coconut milk before baking. Ensure your foil seal is airtight; if moisture escapes, the edges will become hard and crusty rather than chewy. Kulolo is best served at room temperature, but leftovers can be pan-fried in a little butter for a crispy exterior.
🍽️ Serving Suggestions
Serve alongside a scoop of haupia (coconut pudding) for a double dose of island flavors. Pair with a cup of hot Kona coffee to contrast the deep sweetness of the brown sugar. Enjoy as a snack with fresh tropical fruits like papaya or mango. Serve it warm with a scoop of vanilla bean ice cream for a modern 'Kulolo a la mode.' Wrap individual squares in small pieces of ti leaf or parchment paper for a beautiful, authentic gift.