Kulolo
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'''' is a Hawaiian dish made with taro and coconut. Considered a pudding, has a chewy and solid consistency like fudge or Southeast Asian dodol'', with a flavor similar to caramel or Chinese . Because taro is widely cultivated on the island of Kauai, taro products such as are often associated with the island. It is a well-beloved dish well documented by many non-Hawaiians since the late 1800s, sometimes found during festive occasions like .
In the Vinony graph
Vinony's link graph records 117 inbound references to Kulolo, and connects out to crème caramel, Malva pudding and pudding corn.
It sits within the topics Hawaiian desserts, Native Hawaiian cuisine and Puddings.
Vinony links it to 6 Wikipedia language editions.
Wikidata facts
- Subclass of
- dessert
- Country of origin
- United States
- Image
- Kulolo.jpg
Show 1 more fact
- course
- dessert
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
7 sectionsContents
- Etymology
- Preparation
- Variations
- Today
- See also
- References
- External links
'''' is a Hawaiian dish made with taro and coconut. Considered a pudding, has a chewy and solid consistency like fudge or Southeast Asian dodol, with a flavor similar to caramel or Chinese . Because taro is widely cultivated on the island of Kauai, taro products such as are often associated with the island. It is a well-beloved dish well documented by many non-Hawaiians since the late 1800s, sometimes found during festive occasions like .
==Etymology== The Hawaiian word is a cognate of the Eastern Polynesian term "roro" which describes "brains matter, bone marrow; spongy matter," which itself is derived from Nuclear Polynesian "lolo" which describes "coconut cream or oil", while "kū" is a qualitative and stative prefix.
Excerpted from Wikipedia’s “Kulolo” article, available under the CC BY-SA 4.0 licence.