PalusamiTaro Leaf Parcels with Corned Beef
Palusami traditionally wraps taro leaves around coconut cream and onion before cooking in an umu or oven. Corned beef is a widely encountered variation; the leaves must be cooked until completely tender.
Prep
25m
Cook
50m
Serves
4
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Parcels
- 16pcsTaro Leaf (stems removed)
- 4pcsBanana Leaf (softened and wiped clean)
Filling
- 340gCorned Beef
- 120gOnion (finely chopped)
- 400mlCoconut Cream
- 2gBlack Pepper
Baking
- 100mlCoconut Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the oven to 180°C (350°F).
- 02
Combine the corned beef, onion, coconut cream, and black pepper.
- 03
Place a banana leaf on the work surface. Trim the tough stem from each taro leaf, then overlap several leaves in the center to form a cup.
- 04
Spoon in the filling, fold the taro leaves over it, and wrap the parcel securely in the banana leaves.
- 05
Arrange the parcels seam-side down in a baking dish and pour the coconut cream around them.
- 06
Cover tightly and bake until the taro leaves are completely soft and no longer fibrous, about 50 to 60 minutes.
- 07
Rest briefly before opening the parcels, then serve hot.
Ratings & Reviews
Log in to rate and review this recipe.