Mochiko Coffee Kulolo

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Mochiko-Coffee-Kulolo
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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.
Prep Time20 mins
Active Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American, Local
Keyword: mochi, coffee, kulolo, hawaiian
Yield: 36 Squares.
Author: Deirdre K Todd

Materials

  • 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.
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