Palusami

Name: Palusami
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 30 servings
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

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Level: Intermediate
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

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.