All ʻUlu
ʻUlu Cheese n' Chives Beer Bread
A classic beer bread recipe, taken up a notch using locally sourced 'ulu flour and local brewed lager
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‘Ulu Yudane Hamburger Buns
These soft ‘ulu hamburger buns use the Yudane method of scalding a portion of the ‘ulu flour with boiling water to pregelatinize the starches.
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‘Ulu Garlic Naan Bread
Chewy and aromatic, this naan experiment explored how 100% whole ‘ulu flour could be optimized for the perfect texture, resulting in a flavorful, soft bread with just the right amount of elasticity.
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‘Ulu-Taro Sweet Rolls
A fusion of two Hawaiian staples, these soft and slightly sweet rolls blend ‘ulu and taro flours to create a perfectly balanced texture with reduced fat and sugar.
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Malasadas with ‘Ulu Flour
A local favorite with a nutritious twist! This experiment tested how much ‘ulu flour could replace wheat flour while still producing a light and pillowy malasada.
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Mochi ‘Ulu Pancakes
Chewy yet tender, these mochi-inspired ‘ulu pancakes embrace the naturally sticky and elastic qualities of ‘ulu flour to create a uniquely satisfying bite.
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Soufflé ‘Ulu Pancakes
These airy, cloud-like pancakes push the boundaries of traditional ‘ulu flour applications.
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Sue's ’Ulu and Pala’ai Frittata
This Frittata recipe won Sue the 2024 Annual Member Meeting ’Ulu Cookoff!
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ʻUlu-Kimchi Jjigae
A local take on a classic hearty Korean soup! This ʻulu-kimchi jjigae will keep you warm during the winter season.
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‘Ulu & Local Lamb “Souffle”
This savory ‘Ulu & Local Lamb “Soufflé” is the ultimate holiday showstopper! Creamy ‘ulu flour, local goat cheese, and finely minced herbs combine with tender lamb to create a fluffy, golden-brown soufflé that’s rich in flavor and perfect for sharing.
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Yorkshire Pudding
Traditional Yorkshire pudding with a Hawaiian twist. Made with 100% ‘ulu flour and naturally gluten-free. Recipe developed by students from the University of Hawai‘i Manoa Experimental Foods Class.
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