Ingredients with Measurements:
- 2 cups grated taro
- 1 cup grated coconut
- 1 cup brown sugar
- 1 tablespoon grated ginger
- 1/2 teaspoon salt
- 1/2 cup water
Special equipment needed:
- Steamer
- Parchment paper
- 8-inch square baking pan
Step-by-step instructions:
1. In a large bowl, mix together the grated taro, grated coconut, brown sugar, grated ginger, and salt until well combined.
2. Gradually add the water to the mixture, stirring until the ingredients are evenly distributed.
3. Line the baking pan with parchment paper, making sure to leave some overhang on the sides.
4. Pour the mixture into the lined baking pan, spreading it out evenly.
5. Cover the pan with another piece of parchment paper, then cover the entire pan with aluminum foil.
6. Place the pan in a steamer and steam for 2 hours.
7. Remove the pan from the steamer and let it cool to room temperature.
8. Once cooled, remove the foil and parchment paper from the top of the pan.
9. Use the overhang of the parchment paper to lift the kulolo out of the pan and onto a cutting board.
10. Cut the kulolo into squares and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours
Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- This recipe makes 9 servings.
Nutritional information:
- Calories: 220
- Fat: 5g
- Carbohydrates: 45g
- Protein: 1g
- Fiber: 2g
- Sugar: 38g
Substitutions for ingredients:
- Taro can be substituted with sweet potato or yam.
- Coconut can be substituted with coconut milk or cream.
- Brown sugar can be substituted with white sugar or honey.
- Ginger can be substituted with cinnamon or nutmeg.
Variations:
- Add chopped nuts or dried fruit to the mixture for added texture and flavor.
- Use different spices, such as cardamom or allspice, to give the kulolo a different flavor profile.
- Top the kulolo with whipped cream or coconut cream for added richness.
Tips and tricks:
- Make sure to mix the ingredients well to ensure even distribution of flavors.
- Use fresh ginger for the best flavor.
- If the kulolo is too wet, add more grated taro or coconut. If it's too dry, add more water.
Storage instructions:
- Store the kulolo in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat the kulolo, place it in a steamer for 10-15 minutes until heated through.
Presentation ideas:
- Serve the kulolo on a platter with fresh fruit and whipped cream.
- Dust the top of the kulolo with powdered sugar for added sweetness.
Garnishes:
- Top the kulolo with toasted coconut flakes or chopped nuts.
Pairings:
- Serve the kulolo with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Steamed vegetables
Troubleshooting advice:
- If the kulolo is too wet, add more grated taro or coconut. If it's too dry, add more water.
Food safety advice:
- Make sure to cook the kulolo thoroughly to avoid any foodborne illnesses.
Food history:
- Kulolo is a traditional Hawaiian dessert made from taro and coconut.
Flavor profiles:
- The kulolo has a sweet and nutty flavor with a hint of ginger.
Serving suggestions:
- Serve the kulolo as a dessert or snack.
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Region: Hawaiian