Kūlolo (Hawaiian Taro and Coconut Pudding)

Ingredients

Equipment Needed

• •9 by 13-inch baking pan
• •Box grater or food processor with fine grating disk
• •Heavy foil for a tight seal
• •Large mixing bowl
• •Lightly oiled knife for slicing

Instructions

1. 1

   Prepare the leaves

   Heat the oven to 325F. Wipe the lāʻī, the ti leaves, clean, then pass them briefly over a burner or dip them in hot water until they soften and bend without cracking. Cut out the hard center ribs. Lightly oil a 9 by 13-inch pan and line it with overlapping leaves, shiny side down, leaving enough overhang to fold across the top.

   No ti leaves where you live? Use banana leaves, or parchment under foil. The leaf gives fragrance and memory, but the tight seal is what keeps the kūlolo moist.
2. 2

   Grate the kalo

   Peel the kalo and grate it fine, almost pulpy, into a large bowl. Wear gloves if your skin is sensitive, because raw kalo can itch before the long cook settles it down. You want small shreds that will melt together, not big hard pieces that stay separate.

3. 3

   Mix the pudding

   Stir the coconut cream, coconut milk, brown sugar, honey, and salt into the grated kalo until the mixture is thick, wet, and evenly streaked tan-grey. It should look loose enough to spread but not soupy. Scrape the bottom of the bowl well, because dry pockets of kalo make dry bites later.

   Fresh coconut cream is beautiful here, but a good thick can is fine. We work it out with aloha. Just use full-fat coconut, not thin drinking milk.
4. 4

   Fill and seal

   Spread the kūlolo mixture into the leaf-lined pan and smooth the top with wet hands or a spatula. Fold the ti leaves over the surface, then cover the pan tightly with parchment and heavy foil. Seal every edge. The old imu held its heat and moisture with earth; your oven needs that foil to do the same work.

5. 5

   Bake it slow

   Bake for 3 1/2 to 4 hours, until the kūlolo is dark caramel-brown at the edges, glossy on top, and firm when pressed in the center. Don't judge it too early. The kalo needs the long heat to cook fully and lose its raw bite. If the center still feels loose, cover it again and give it another 30 minutes.

6. 6

   Rest and slice

   Let the pan cool at least 1 hour, then chill until firm if you want clean squares. Lift back the leaves and cut the kūlolo into small pieces with a lightly oiled knife. The best texture is dense and chewy, with a coconut sheen and a deep sweet smell, not fluffy, not cake.

7. 7

   Serve and share

   Serve kūlolo at room temperature or lightly warmed, laid out in squares for the table. It belongs beside laulau, kālua puaʻa, poi, or a simple plate lunch just as easily as it belongs at a celebration. Deep food is not fancy. It's family.

Chef Tips

• •Use mature kalo that feels heavy and firm, not soft or sour-smelling. If the corm has a few rough spots, trim them. We no throw out good food just because it looks ugly.
• •The grate matters. Fine grated kalo sets smoother and darker. Coarse shreds give a rustic chew, still good, but they need the full cook.
• •Raw kalo must be cooked thoroughly. If your kūlolo tastes sharp or scratchy, it needs more time. Cover it back up and keep cooking. No blame the taro.
• •Honey gives a round sweetness, but many families use only brown sugar. Cook the version your house can keep.
• •Kūlolo keeps well because it was always a make-ahead food. Wrap pieces tight and refrigerate, then warm gently or eat at room temperature.

Advance Preparation

• •Kūlolo is better after it rests. Bake it the day before, cool it fully, then refrigerate overnight before slicing.
• •Grate the kalo shortly before mixing so it doesn't oxidize and dry out. If you must work ahead, cover the grated kalo tightly and refrigerate for only a few hours.
• •Wrapped pieces keep 5 days in the refrigerator. For longer storage, freeze tightly wrapped squares and thaw in the refrigerator.

Frequently Asked Questions

Nutrition Information

1 serving (about 105g)