Kūlolo

How fo’ make ’um

1. Wearing gloves, peel and finely grate the taro root using a box grater or food processor.
2. In a large bowl, combine the grated taro, coconut milk, brown sugar, and water, and mix until evenly combined — it will be a thick, wet batter.
3. Pour into a well-greased 9×9 pan and cover tightly with foil.
4. Steam over simmering water 2–2½ hours, topping up the water as needed, until the mixture turns a deep brown and pulls together into a dense, sliceable mass.
5. Cool completely, then chill at least a few hours (overnight is better) before slicing — it firms up considerably as it cools.
6. Cut into squares with an oiled knife and serve cold or at room temperature.