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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.



Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 60 minutes | Ready In: 80 minutes
Ingredients: Print   Add to cart
US Metric
  • 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

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Hawaii's Best Mochi Recipes Cookbook

Cooking Process:

Preheat oven to 350 degrees; line a 13x9-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.