Polynesian Lu Pulu with Taro Leaf and Coconut Cream

Name: Polynesian Lu Pulu with Taro Leaf and Coconut Cream
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs corned beef; 2 cups coconut cream; 12 large taro leaves; 1 large onion; 2 tomatoes; 1 cup coconut cream; 1 garlic clove; 1 tbsp fresh ginger; Salt; 1 tbsp vegetable oil; 1 small chili

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

2 lbs corned beef

cut into cubes

2 cups coconut cream

12 large taro leaves

1 large onion

thinly sliced

2 tomatoes

chopped

For the Coconut Cream Base

1 cup coconut cream

1 garlic clove

minced

1 tbsp fresh ginger

grated

Salt

to taste

For the Aromatics

1 tbsp vegetable oil

1 small chili

finely chopped

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.

Wrap the meat tightly with the leaves to prevent any leakage during cooking.

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.

Initial steaming on medium-high heat, then reduce to low heat for a tender finish.

Plating & Serving