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Tongan lu pulu corned beef and coconut cream wrapped in taro leaves.

Tongan Lu Pulu (Corned Beef in Taro Leaves)

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A comforting Tongan parcel of corned beef, onion, coconut cream, and taro leaves.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tongan
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Filling
  • 2 cans canned corned beef 12 oz / 340 g each, flaked
  • 1 large yellow onion thinly sliced
  • 1 can coconut cream 13.5 oz / 400 ml
  • 1 tbsp fresh lemon juice
  • 1/2 tsp black pepper
Wrapping
  • 8 large taro leaves washed and blanched
  • 1 tbsp neutral oil for the baking dish

Equipment

  • 9-by-13-inch baking dish
  • Mixing bowl
  • Aluminum foil
  • Chef's knife

Method
 

Prepare the filling:
  1. Heat the oven to 350°F (175°C) and oil a baking dish.
  2. Mix the corned beef, onion, coconut cream, lemon juice, and pepper in a bowl until evenly combined.
Wrap the parcels:
  1. Overlap two taro leaves. Spoon one-quarter of the filling into the center and fold the leaves over it to make a sealed parcel.
  2. Repeat with the remaining leaves and filling. Arrange the parcels seam-side down in the baking dish and cover tightly with foil.
Bake and serve:
  1. Bake for 65 to 75 minutes, until the leaves are tender and the filling is bubbling gently.
  2. Rest for 10 minutes, then open the parcels carefully and serve with boiled root vegetables or rice.

Nutrition

Calories: 610kcalCarbohydrates: 18gProtein: 28gFat: 48gSaturated Fat: 24gCholesterol: 92mgSodium: 1680mgFiber: 4gSugar: 5g

Notes

  • Blanching makes taro leaves flexible and softens their texture.
  • Use food-safe young taro leaves and cook them thoroughly before eating.