For each leaf, remove the tip, all of the stalk and 1cm of the leaf around the stalk
It is important to remove all of these parts as they contain substances that may cause uncomfortable itching in the mouth and throat.
Method 1 - baked in parcels
Prepare taro leaves and set aside
Mix together the coconut cream, water, and pepper
Lay one of the tinfoil sheets on a small soup bowl. Arrange 3 taro leaves on top of the foil. Gently push down the centre to form a hollow without splitting the taro leaves
Spoon 1/8 of the coconut cream mixture into the hollow
Gather the ends of the taro leaves into the centre to form a round parcel. Gather the ends of the foil together in the same way, twisting the ends together securely in the centre of the parcel
Make 7 more parcels in the same way
Place the parcels in a roasting dish and bake at 170°C for 1 hour.
Method 2 - pan cooked
Prepare the taro leaves and roughly cut
Place in a large saucepan of boiling water and cook on a medium heat for 10-15 minutes; drain thoroughly.
Combine coconut cream, water, onions, and pepper
Add to the taro leaves. Bring to the boil and simmer for a further 10-15 minutes, or until the taro leaves are tender to the taste.
24
taro leaves , 3 per parcel
3 cups
coconut cream
1 cup
water
2
medium onions, thinly sliced
pepper
8
tinfoil sheets , 30 x 24cm each
Per serve
Energy
1625kJ
Saturated Fat
5g
Total Carbohydrate
58.4g
Dietary Fibre
7.5g
Sodium
491mg
Method
Preparation of Taro leaves
Young leaves are the best to use
Rinse well and shake off excess water
For each leaf, remove the tip, all of the stalk and 1cm of the leaf around the stalk
It is important to remove all of these parts as they contain substances that may cause uncomfortable itching in the mouth and throat.
Method 1 - baked in parcels
Prepare taro leaves and set aside
Mix together the coconut cream, water, and pepper
Lay one of the tinfoil sheets on a small soup bowl. Arrange 3 taro leaves on top of the foil. Gently push down the centre to form a hollow without splitting the taro leaves
Spoon 1/8 of the coconut cream mixture into the hollow
Gather the ends of the taro leaves into the centre to form a round parcel. Gather the ends of the foil together in the same way, twisting the ends together securely in the centre of the parcel
Make 7 more parcels in the same way
Place the parcels in a roasting dish and bake at 170°C for 1 hour.
Method 2 - pan cooked
Prepare the taro leaves and roughly cut
Place in a large saucepan of boiling water and cook on a medium heat for 10-15 minutes; drain thoroughly.
Combine coconut cream, water, onions, and pepper
Add to the taro leaves. Bring to the boil and simmer for a further 10-15 minutes, or until the taro leaves are tender to the taste.
Method
Preparation of Taro leaves
Young leaves are the best to use
Rinse well and shake off excess water
For each leaf, remove the tip, all of the stalk and 1cm of the leaf around the stalk
It is important to remove all of these parts as they contain substances that may cause uncomfortable itching in the mouth and throat.
Method 1 - baked in parcels
Prepare taro leaves and set aside
Mix together the coconut cream, water, and pepper
Lay one of the tinfoil sheets on a small soup bowl. Arrange 3 taro leaves on top of the foil. Gently push down the centre to form a hollow without splitting the taro leaves
Spoon 1/8 of the coconut cream mixture into the hollow
Gather the ends of the taro leaves into the centre to form a round parcel. Gather the ends of the foil together in the same way, twisting the ends together securely in the centre of the parcel
Make 7 more parcels in the same way
Place the parcels in a roasting dish and bake at 170°C for 1 hour.
Method 2 - pan cooked
Prepare the taro leaves and roughly cut
Place in a large saucepan of boiling water and cook on a medium heat for 10-15 minutes; drain thoroughly.
Combine coconut cream, water, onions, and pepper
Add to the taro leaves. Bring to the boil and simmer for a further 10-15 minutes, or until the taro leaves are tender to the taste.
