Chef Marlene's Palusami Recipe

Ready with 3 taro leaves to place on foil and spoon in coconut cream filling

Palusami Recipe to make 12 small parcels

Ingredients

• Taro Leaves: 36-48 young taro leaves (approx. 3-4 leaves per parcel) or 12-15 cabbage leaves (blanched)
• Coconut Cream: 600ml
• Coconut Milk: 120ml (used for diluting and adding moisture)
• Lemon Juice: Juice of 1 whole lemon (approx. 2 tbsp), or to taste
• Salt: To taste (approx. 1 tsp initially, adjust as needed)
• Onion: 1 medium sized, finely chopped
• Chilli (optional): 1-2 small red chilis, finely diced (adjust to your heat preference)
• Equipment: Aluminium foil squares (approx. 30x30cm for each parcel)

Instructions

Prepare the leaves: Remove the stems and any tough veins from the taro leaves. Rinse them thoroughly under running water and shake dry. Note: Taro and its leaves must be cooked properly to remove toxins due to the presence of calcium oxalate in the plant cells which can be minimised by cooking (boiling, steaming, roasting). In other words, don’t eat raw taro!

Mix the filling: In a medium bowl, combine the coconut cream, coconut milk, onion and diced chilli if using, lemon juice, and salt.

Assemble the parcels:

1. Lay a square of aluminium foil on a flat surface or in a small bowl.
2. Place 3 to 4 overlapping taro leaves on the foil, forming a small bowl or nest shape in the centre.
3. Spoon about a quarter cup of the coconut cream mixture into the centre of the leaves.
4. Carefully gather the edges of the taro leaves together over the filling to form a tight parcel, enclosing the mixture.
5. Quickly wrap the entire taro leaf parcel tightly with the aluminium foil, twisting the top to seal securely.

Bake the Palusami :

1. Place the wrapped parcels in a single layer in a deep oven-proof baking dish.
2. Pour just enough water at the bottom of the baking dish ( just under 1cm), surrounding the parcels.(This helps to create steam to prevent the parcels from drying out or burning at the bottom, and ensures the taro leaves are softened and thoroughly cooked, and safe to eat). You may need to top this up during cooking.
3. Preheat your oven to 180°C (350°F).
4. Bake for approximately 1 hour and 30 minutes to 2 hours, until the taro leaves are a deep, dark green colour and very tender (fully cooked through). The proper cooking time is crucial for safety.

Taro leaves placed on foil, filled with coconut cream, the foil package is then twisted before being placed in water to steam in the oven.

Chef Marlene opens the foil packages of taro and coconut cream and spoons them onto baked taro wafers.

Serve: Remove the parcels from the oven and let them cool slightly before carefully unwrapping to serve. Palusami is delicious served warm on its own or as an accompaniment to other dishes like green bananas or taro root.

Palusami, removed from foil and served in ramekins