Palusami — Coconut Cream Wrapped in Taro Leaves

Shopping list

• 12 piece young taro leaves — stems removed, or substitute large spinach leaves

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• 400 ml coconut cream — tinned or fresh

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• 1 piece onion — finely diced

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• 2 clove garlic cloves — minced

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• 1 tsp sea salt

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• 0.5 tsp black pepper — freshly ground

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• 6 piece banana leaves — fresh or frozen, cut into 25cm squares

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• 100 ml chicken stock — for baking

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Step by step

1. 1

   Preheat your oven to 180°C. If using banana leaves, briefly pass them over an open flame or dip in boiling water for 30 seconds to make them pliable.

2. 2

   Wash the taro leaves thoroughly under cold running water. Pat dry with kitchen paper.

3. 3

   In a bowl, combine the coconut cream, diced onion, minced garlic, salt, and black pepper. Stir well.

4. 4

   Lay one banana leaf square on a clean work surface. Place 2 taro leaves in the centre, overlapping slightly.

5. 5

   Spoon approximately 4 tablespoons of the coconut mixture onto the centre of the taro leaves.

6. 6

   Fold the taro leaves over the filling, then fold the banana leaf around to create a sealed parcel. Repeat with remaining leaves and filling to make 6 parcels.

7. 7

   Place the parcels seam-side down in a baking dish. Pour the chicken stock into the bottom of the dish.

8. 8

   Cover the dish tightly with aluminium foil and bake for 50– 60 minutes, until the taro leaves are tender and the coconut cream has thickened.

9. 9

   Carefully unwrap one parcel to test doneness—the leaves should be soft and the filling creamy.

10. 10

    Serve hot as a side dish with grilled fish or meat, or as a vegetarian main with rice.