Lu PuluCorned Beef in Taro Leaves
Taro leaves wrapped around a savory corned beef, onion, and tomato filling, then baked in coconut cream until the leaves are completely tender and the sauce is rich.
Prep
25m
Cook
1h 30m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Parcels
- 300gTaro Leaf (rinsed and patted dry)
Filling
- 340gCorned Beef (broken into pieces)
- 120gOnion (finely chopped)
- 180gTomato (diced)
- 2gBlack Pepper
Sauce
- 400mlCoconut Cream
- 3gSalt
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, tomato, and black pepper until evenly mixed.
- 03
Overlap the taro leaf pieces to make sturdy wrappers, place the filling in the center, and fold them into secure parcels.
- 04
Arrange the parcels seam-side down in a deep baking dish.
- 05
Stir the coconut cream and salt together, then pour the sauce over and around the parcels.
- 06
Cover the dish tightly with foil and bake until the taro leaf is completely soft and no longer causes an acrid or prickly sensation when a small cooled piece is tasted.
- 07
Remove the foil and bake until the coconut sauce thickens slightly around the edges.
- 08
Rest briefly, then serve the parcels with the coconut sauce spooned over.
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