Palusami — Coconut Cream and Taro Leaf Parcels

Shopping list

• 12 piece taro leaves — large, washed and stems removed

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• 400 ml coconut cream

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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• 200 g tinned corned beef — optional, crumbled

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Step by step

1. 1

   Preheat your oven to 180°C.

2. 2

   Lay out 2 taro leaves on a clean work surface, slightly overlapping to form a base.

3. 3

   In a mixing bowl, combine coconut cream, chopped onion, minced garlic, salt, and pepper. If using corned beef, fold it in.

4. 4

   Spoon 3 to 4 tablespoons of the coconut mixture into the centre of the taro leaves.

5. 5

   Fold the sides of the leaves over the filling, then roll tightly to form a parcel. Secure with kitchen string or simply tuck the ends underneath.

6. 6

   Repeat with remaining leaves and filling to make 6 parcels.

7. 7

   Place parcels in a baking dish, seam-side down. Pour any remaining coconut cream around them.

8. 8

   Cover the dish tightly with foil and bake for 1 hour 30 minutes, until the leaves are tender and the filling is creamy and fragrant.

9. 9

   Remove foil and bake for a further 10 minutes to lightly brown the tops.

10. 10

    Let rest for 5 minutes, then serve hot with steamed rice or taro.