By Guest Food Blogger, Nina S. Jones
Since my husband and I first arrived on the island three months ago, we have discovered a number of Polynesian food treats that we had not experienced before. Poke, in all its variety; Poi, which can be surprising delicious, but only if it’s made correctly; and most famous of all, authentic pit roasted pig! Because we volunteer at the Polynesian Cultural Center, we have had the pleasure of eating at the various dining venues on a number of occasions.
We have many favorite dishes, but we both agree, our favorite is this marvelous little coconut candy served in Prime Dining. We can’t get enough of it! They cook these tasty morsels in a large skillet right there on the floor so that we can enjoy its simplicity from start to finish and then serve them in little, individual cups with vanilla and chocolate sauces (I’ll look up the actual sauce names online tomorrow) on the side. It simply doesn’t get any better than that!
Wikipedia tells us that ….Kulolo is a Hawaiian dessert made primarily from mashed taro corms and either grated coconut meat or coconut milk (or in our case, both!) Considered a pudding, kulolo has a solid consistency like fudge and is often served cut into squares. Its consistency is also described as being chewy and lumpy like tapioca, and its taste something like caramel. Traditional kulolo recipes call for wrapping the mixture in ti leaves and baking it in an imu (underground oven) for 6 to 8 hours. Modern recipes call for placing the mixture in a baking pan, covering it with aluminum foil, and baking in a standard oven for about 1-2 hours.
The Polynesian Cultural Center offers their personal recipe on their website. We thought we’d share it here – we know it will become one of your favorites also!
This recipe is actually for the oven….which makes it even easier! Don’t let the taro root scare you. You should be able to find it at your local health food grocers and fresh coconuts are being stocked in more and more mainland grocery stores as people become familiar with their health benefits.
Chewy Hawaiian dessert made of mashed taro corms, coconut grates and coconut water.
1 large taro root, grated
3 coconuts, grated
1 cup water
2 cups coconut water
2 teaspoon brown sugar
Mix taro with coconut meat. Add water, coconut water, and brown sugar. Put in baking pan. Top with butter. Bake 1 hour in moderate oven (350 degrees for most). Do not overcook.
I hope you enjoy this great hawaiian treat as much as I do. Mahalo and good eating!
My name is Nina Jones. I have lived all across the west coast and traveled even farther, but never dreamed that I would end up in Hawaii. I am the truest form of a foodie. I may not be a highly trained chef, but I know whats good.
I am most particularly interested in ethnic foods, and Oahu is especially divergent in it’s offerings. What a dream come true!