Kulolo is Hawaiian Taro Pudding. This brown treat is very delicious and good for you. Its taste is hard to explain and something you will just have to try for yourself. Many people like Kulolo because it is not too sweet.
Besides being good for you and ono some people claim the natural chemicals in Kulolo make you feel calm and relaxed. There is no scientific proof to back it up but I have witnessed on several occasions where Kulolo has managed to calm people down and diffuse what normally would have been explosive situations.
Kulolo is hard to make and grinding the taro is a chore. I usually try to buy Kulolo from one of the Hawaiian restaurants I mentioned in my earlier posts or the seafood section of a nearby supermarket. Kulolo is not seafood but for some reason it is always found in the seafood section in Hawaii supermarkets probably because Hawaiian food such as poi, poke, laulau, kalua pig etc are usually sold in the seafood section.
If you are the ambitious type try this recipe below.
Cooking Time: 240-360 minutes
Preparation Time: 10 minutes
• Ti leaves*
• 2 cups peeled and grated raw taro**
• 3/4 cup coconut milk
• 1 1/2 cups brown sugar
• 1/4 cup melted butter
• 1/2 teaspoon vanilla extract
DIRECTIONS
Spray PAM non-stick cooking spray on a loaf pan and line with ti leaves.
In a medium bowl stir together grated taro and brown sugar.
Add coconut milk, melted butter and vanilla. Make sure you mix well.
Pour into loaf pan and cover tightly with ti leaves and steam Kulolo for 4 to 6 hours. Cool and serve.
*You may use Saran Wrap instead of Ti Leaves or a combination of both if you prefer
** When grating the taro it is probably a good idea to use rubber gloves as the calcium oxalate from the taro corms may cause your hands to itch. Some people partially cook the taro before grating to break down some of the calcium oxalate. The taro is cut into chunks before boiling. Just make sure not to over cook the taro.
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