Polynesian Lu Pulu with Taro Leaf and Coconut Cream
Soft and savory corned beef wrapped in taro leaves, slow-cooked in creamy coconut, this Polynesian delicacy offers a taste of the tropics.
Preparation
Get these tasks done before you start cooking.
Preparing the Taro Leaves
- 1
Rinse the leaves
Rinse taro leaves thoroughly under cold water.
Tip: 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.
- 2
Trim the stems
Trim the stems and any thick veins.
- 3
Dry the leaves
Pat dry with a clean towel.
Crafting the Coconut Cream
- 1
Combine ingredients
In a bowl, combine the coconut cream, minced garlic, grated ginger, and salt.
- 2
Whisk mixture
Whisk until smooth and set aside.
- 3
Adjust seasoning
Adjust seasoning to taste if necessary.
How to Make Polynesian Lu Pulu with Taro Leaf and Coconut Cream
Total time: 3 h 20 min · Yields 4 servings
- 1
Layering the Wraps
Place a scoop of corned beef, onion, and tomato in the center of each taro leaf.
- 2
Wrapping the Bundles
Fold the leaves over the filling to create tight parcels.
- 3
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.
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