Polynesian Lu Pulu with Taro Leaf and Coconut Cream
A traditional island dish wrapped in taro leaves
Soft and savory corned beef wrapped in taro leaves, slow-cooked in creamy coconut, this Polynesian delicacy offers a taste of the tropics.
- 2 h 30 min
- 4
- Intermediate
Ingredients
For the Lu Pulu
For the Coconut Cream Base
For the Aromatics
Preparation
Preparing the Taro Leaves
Rinse the leaves
Rinse taro leaves thoroughly under cold water.
Ensure the taro leaves are washed thoroughly to remove any grit or dirt. Do not consume raw taro leaves as they are toxic if not properly cooked.
Trim the stems
Trim the stems and any thick veins.
Dry the leaves
Pat dry with a clean towel.
Crafting the Coconut Cream
Combine ingredients
In a bowl, combine the coconut cream, minced garlic, grated ginger, and salt.
Whisk mixture
Whisk until smooth and set aside.
Adjust seasoning
Adjust seasoning to taste if necessary.
Cooking Process
Layering the Wraps
Place a scoop of corned beef, onion, and tomato in the center of each taro leaf.
Wrapping the Bundles
Fold the leaves over the filling to create tight parcels.
Steaming the Lu Pulu
Place the bundles in a steaming basket and pour the reserved coconut cream base over them. Steam on medium-high heat for 30 minutes, then reduce to low heat and continue steaming for 1.5 hours.
Plating & Serving
Polynesian Lu Pulu with Taro Leaf and Coconut Cream
Polynesian Lu Pulu with Taro Leaf and Coconut Cream
Serving
Serve the Lu Pulu on a large platter, carefully unwrapping each parcel to reveal the creamy, tender corned beef filling.