Palusami

Instructions

1. 1 Wash the taro leaves thoroughly and remove the tough central stems. Stack several leaves on top of each other to create small bundles. If using spinach or Swiss chard as a substitute, the preparation is the same but the cooking time will be shorter.
2. 2 Create wrapping packages by placing softened banana leaves on a flat surface. Arrange a small stack of taro leaves in the centre of each banana leaf. Top with diced onion and minced garlic, distributing evenly among the packages.
3. 3 Pour a generous amount of coconut cream over each stack of leaves, using about half a cup per package. Season with salt. The coconut cream will slowly cook into the leaves during the long steaming, creating a rich, creamy filling.
4. 4 Wrap each package tightly in the banana leaves, folding the sides over first, then the ends, creating a sealed parcel. Wrap again in aluminum foil for extra protection to prevent the coconut cream from leaking during cooking.
5. 5 Steam the wrapped packages in a large steamer over boiling water for two to three hours, or bake in an oven at 180C for two hours. The long cooking time is essential for taro leaves, which must be thoroughly cooked to neutralize calcium oxalate crystals.
6. 6 Unwrap the palusami carefully at the table. The taro leaves should be meltingly soft and dark green, saturated with rich coconut cream that has reduced and thickened during the long cooking. Serve as a side dish alongside roasted meat and taro root.