Ingredients with Measurements:
- 4 cups grated taro
- 1 cup coconut milk
- 1 cup brown sugar
- 1/2 teaspoon salt
- Banana leaves for wrapping
Special Equipment Needed:
- Steamer
- Large mixing bowl
- Parchment paper
Step-by-Step Instructions:
1. In a large mixing bowl, combine grated taro, coconut milk, brown sugar, and salt. Mix well until all ingredients are fully incorporated.
2. Cut banana leaves into 8-inch squares and wash them thoroughly. Place a piece of parchment paper on top of each banana leaf square.
3. Scoop about 1/2 cup of the taro mixture onto each parchment paper-lined banana leaf square.
4. Fold the banana leaf over the mixture, making sure to tuck in the sides to create a sealed package.
5. Place the wrapped kulolo in a steamer basket and steam for 2-3 hours, or until the kulolo is cooked through and has a firm texture.
6. Remove the kulolo from the steamer and let it cool for a few minutes before unwrapping.
7. Serve the kulolo warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Steamer temperature: 212°F
Serving size:
Makes 8 servings
Nutritional information:
Calories per serving: 250
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrates: 52g
Dietary fiber: 2g
Sugar: 35g
Protein: 1g
Substitutions for ingredients:
- Taro can be substituted with sweet potato or yam.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped macadamia nuts or shredded coconut to the kulolo mixture for added texture and flavor.
- Use different types of leaves for wrapping, such as ti leaves or lotus leaves.
Tips and Tricks:
- Use fresh taro for the best flavor and texture.
- Make sure to wash the banana leaves thoroughly to remove any dirt or debris.
- If the kulolo is too wet, add more grated taro. If it is too dry, add more coconut milk.
Storage Instructions:
Store leftover kulolo in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
To reheat, steam the kulolo for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the kulolo on a platter lined with banana leaves for an authentic Hawaiian presentation.
Garnishes:
Garnish with chopped macadamia nuts or shredded coconut for added texture and flavor.
Pairings:
Serve kulolo with fresh fruit, such as pineapple or mango, for a tropical dessert.
Suggested Side Dishes:
Serve kulolo as a dessert after a traditional Hawaiian meal, which may include dishes such as kalua pork, lomi salmon, and poi.
Troubleshooting Advice:
- If the kulolo is too dry, add more coconut milk.
- If the kulolo is too wet, add more grated taro.
Food Safety Advice:
- Make sure to wash the banana leaves thoroughly to remove any dirt or debris.
- Store leftover kulolo in an airtight container in the refrigerator for up to 5 days.
Food History:
Kulolo is a traditional Hawaiian dessert made from grated taro and coconut milk. It is often served at special occasions, such as weddings and luaus.
Flavor Profiles:
Kulolo has a sweet, nutty flavor and a chewy texture.
Serving Suggestions:
Serve kulolo as a dessert after a traditional Hawaiian meal, or as a sweet snack on its own.
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Region: Hawaiian