Taro Leaf and Coconut Wrap
The Quirky Foodster Team
Ingredients
- Young taro leaves, stems removed — 8
- Coconut cream — 1 cup
- Small onion, finely chopped — 1
- Cooked, flaked fish or diced pumpkin — 1 cup
- Salt, — to taste
Method
- Blanch the taro leaves in boiling water for 2 minutes, then drain well.
- In a pan, warm the coconut cream with the chopped onion over low heat for 5 minutes.
- Stir in the flaked fish or diced pumpkin and season with salt, cooking for another 5 minutes.
- Lay a taro leaf flat, spoon a portion of the filling into the centre, and fold into a parcel.
- Repeat with the remaining leaves and serve warm.
Introduction: Young taro leaves, simmered until tender in coconut cream, are wrapped around a filling for a light lunch enjoyed across many of the outer islands.
Cultural Background: Young taro leaves, simmered until tender in coconut cream, are wrapped around a filling for a light lunch enjoyed across many of the outer islands.
Tips: Make sure the taro leaves are fully blanched, as undercooked taro leaves can cause an unpleasant itching sensation in the throat.
Variations: Use diced pumpkin in place of fish for a vegetarian and vegan version of this wrap.
Storage: Refrigerate in an airtight container for up to 1 day.
Reheating: Reheat gently in a covered pan over low heat, or in the microwave, until warmed through.
Nutrition: Approx. per serving: 260 kcal, 14 g protein, 18 g fat, 10 g carbohydrates, 3 g fibre.
FAQs:
Q: Can I use frozen taro leaves?
A: Yes, thaw and drain them well before blanching, as they hold extra moisture.
Q: What's a good substitute for taro leaves?
A: Large spinach or Swiss chard leaves work as a stand-in, though the flavor will be milder.
- Young taro leaves, stems removed — 8
- Coconut cream — 1 cup
- Small onion, finely chopped — 1
- Cooked, flaked fish or diced pumpkin — 1 cup
- Salt, — to taste
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