My friend’s updated twist on our island favorite Kulolo. She took a mocha dessert recipe and tweaked it with the addition of brown sugar and coffee, which results in a Kulolo like taste and texture, but without the sometimes difficult to find taro root.
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Mochiko Coffee Kulolo
My friend’s updated twist on our island favorite Kulolo. She took a mocha dessert recipe and tweaked it with the addition of brown sugar and coffee, which results in a Kulolo like taste and texture, but without the sometimes difficult to find taro root.
Ingredients
- 5 c. mochiko (Japanese sweet rice flour)
- 3 tsp. instant coffee granules
- 1 box (1 lb.) dark brown sugar
- 1 tsp. baking soda
- 1 can (12 oz.) coconut milk
- 2 1/2 c. water
- 6-8 greased ti leaves
Instructions
- Preheat oven to 350 degrees; line a 13×9-inch baking pan with half of greased ti leaves.
- In a mixing bowl, combine dry ingredients.
- Stir in water and coconut milk; mixing well.
- Pour into prepared pan, top with grease ti leaves; cover pan with foil.
- Place an additional pan of water on the lowest shelf in the oven.
- Bake for 1 hour.
- Cool.
- Cut into 36 squares.
Tried this recipe?Let us know how it was!
Got my ingredients and will make in the morning; thawing my banana leaves as no tee leaves here in Panama City, Fl.; very excited to see how it turns out and will leave a comment
Mahalo for the update! We’re so excited to hear you’ve got everything ready to go—using banana leaves sounds like a great substitute! Can’t wait to hear how it turns out. Be sure to let us know how it goes, and we hope it brings a little taste of Hawai’i to Panama City!
Aloha,
The Cooking Hawaiian Style Team