Palusami - taro leaves and coconut cream
This tasty dish has many variations to suit any audience.
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.