Baked Taro Leaf and Coconut Parcels

Name: Baked Taro Leaf and Coconut Parcels
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Solomon Islands
Ingredients: 350 g Taro Leaf (washed and chopped); 300 ml Coconut Cream; 100 g Onion (finely chopped); 10 g Garlic (crushed); 6 g Salt; 2 g Black Pepper; 4 pcs Banana Leaf (wiped clean)

Taro leaves wrapped around a coconut filling and baked until the leaves are completely tender; this is a home-oven island-style variation.

Prep

25m

Cook

1h 5m

Serves

Regional versions

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Kiribati
Solomon Islands

Estimated

Nutrition

Per serving

313kcal

Calories

Protein

27g

Fat

16g

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.

Filling

350g
Taro Leaf (washed and chopped)
300ml
Coconut Cream
100g
Onion (finely chopped)
10g
Garlic (crushed)
6g
Salt
2g
Black Pepper
4pcs
Banana Leaf (wiped clean)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Preheat the oven to 180°C (350°F).
02
Place the taro leaf in a bowl and mix with the onion, garlic, coconut cream, salt, and black pepper.
03
Lay out the pieces of banana leaf and divide the filling among them.
04
Fold the banana leaves around the filling to make tight parcels and place them on a baking tray.
05
Bake at 180°C (350°F) until the taro leaf is completely tender with no raw, prickly sensation, about 55 to 65 minutes.
06
Serve warm.

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