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.
Mochiko Coffee Kulolo
- 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
- 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.
- Cut into 36 squares.