Mochiko Coffee Kulolo

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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.

Mochiko-Coffee-Kulolo
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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.
Posted By: Deirdre K Todd
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, Local
Servings 36 Squares.

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.
Keyword mochi, coffee, kulolo, hawaiian
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