Young taro leaves filled with coconut cream, onion and sometimes corned beef, wrapped into parcels and baked or steamed until the leaves are completely tender. Taro leaves must always be cooked thoroughly — eaten raw or undercooked they are genuinely unsafe, containing irritant compounds that only long, moist cooking breaks down.
Layer the taro leaves
Overlap several taro leaves on top of each other to build a sturdy base for wrapping.
Mix the filling
Stir the coconut cream, chopped onion and salt together in a bowl.
Fill and wrap the parcels
Spoon the coconut cream filling into the centre of the layered leaves, then fold the leaves tightly over the filling into a sealed parcel.
Arrange in a baking dish
Place the parcels seam-side down, packed closely together in a baking dish so they hold their shape.
Bake until fully tender
Cover and bake in a moderate oven until the taro leaves are completely soft and tender all the way through, with no fibrous bite left.
Rest before serving
Let the parcels rest for a few minutes, then serve whole, unwrapping at the table.
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