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Solomon Islands Taro Leaf and Coconut Cream Rolls
Tender taro leaves are combined with creamy coconut milk and other seasonings, then wrapped in banana leaves and steamed to create a flavorful and nutritious side dish or main.
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- 500 g Taro leaves(fresh, washed and finely chopped)
- 400 ml Coconut cream(full fat)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 0.5 teaspoon Salt(or to taste)
- 0.25 teaspoon Black pepper(freshly ground, or to taste)
- 4 large Banana leaves(wilted over heat to make pliable)
ðšâð³ äœãæ¹
- 1
In a large bowl, combine the finely chopped taro leaves, coconut cream, chopped onion, minced garlic, salt, and pepper. Mix well until all ingredients are evenly distributed.
- 2
Lay out the wilted banana leaves. Place a generous portion of the taro leaf mixture onto the center of each banana leaf.
- 3
Fold the banana leaves to create neat parcels, ensuring the filling is enclosed. You can tie them with kitchen string or use the natural pliability of the leaves to secure them.
- 4
Prepare a steamer. This can be a large pot with a steaming rack, or a traditional umu (earth oven) if available. Place the banana leaf parcels in the steamer.
- 5
Steam for 30-45 minutes, or until the taro leaves are tender and the mixture is heated through. The exact steaming time will depend on the size of the parcels and the tenderness of the taro leaves.
- 6
Carefully remove the parcels from the steamer. Unwrap and serve hot.
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- âEnsure taro leaves are thoroughly washed to remove any grit.
- âIf fresh banana leaves are unavailable, parchment paper and foil can be used as a substitute for wrapping, though the traditional flavor may be slightly altered.
- âFor a richer flavor, a pinch of chili can be added to the mixture.
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- Add small pieces of cooked fish or chicken to the filling.
- Incorporate other chopped greens like spinach or bele (a local Malayan spinach).