Lap Lap

Ingredients6

• taro root1 kg
• coconut cream400 ml
• island cabbage or spinach200 g
• banana leaves4
• salt1 tsp
• onion1

Method

1. Peel the taro and grate it finely into a large bowl.
2. Chop the onion and island cabbage, then mix them into the grated taro with the salt.
3. Stir in the coconut cream until the mixture is thick and evenly moist.
4. Soften the banana leaves over a flame or in hot water, then line a baking dish or form a parcel with them.
5. Spread the taro mixture in the leaves in an even layer and fold the leaves to seal.
6. Bake at 180°C for about 1 hour 30 minutes, or steam until the center is firm and cooked through.
7. Rest briefly, then unwrap and serve hot in slices.