Recipe courtesy of Island's Best
Print
Total:
3 hr 30 min
Prep:
30 min
Cook:
3 hr
Yield:
30 servings
Level:
Intermediate
Total:
3 hr 30 min
Prep:
30 min
Cook:
3 hr
Yield:
30 servings
Level:
Intermediate

Ingredients

  • Twenty-four 13.5-ounce cans coconut milk, such as Mae Ploy
  • 1 1/2 teaspoons salt
  • Juice of 3 lemons
  • 1 onion, chopped
  • 180 taro leaves

Directions

Watch how to make this recipe.

Pour the coconut milk into a large mixing bowl. Stir in the salt, lemon juice and onions. 

Take 6 taro leaves per palusami and stack them on top of each other, using the largest leaves on the bottom to prevent leaking. Put the taro pile into the open palm of your hand and form a cup with the leaves. Fill the "cup" with the coconut milk mixture, making sure not to overfill. Close the leaves around the liquid to form a ball, and then wrap the ball in tin foil. Repeat with the remaining taro leaves. 

Place the palusami balls into a steamer for 3 hours. Remove, let cool and enjoy.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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