- 8
Ingredients
- Palm Corn beef (the round can, made in New Zealand)
- Taro Leaves
- Coconut milk (canned is okay)
- Onions
- Salt and pepper
- Tin foil
- Cake pan or foil pan
Preparation
Step 1
Open the cans with the can opener, this can be done with a knife. (I seen this done before but you kinda need strong and steady hands and a sharp knife. I seen this done with my knife by my roommate. Don't try it if you're a wimp and safety conscious.)
Prep the tin foil, pulling out 2 sheets for one lupulu serving. Have the 2 sheets laying perpendicular, so you have like an "x".
Cut the stalks off the taro leaves and place the leaves facing up on your "x" tinfoil. Maybe 5-10 taro leaves.
Then shape the foil to a wide bowl with the leaves on it.
Put the desired amount of corn beef onto the leaves.
Put the desired amount of chopped onions and salt and pepper on the corn beef.
Pour half to the whole can of the coconut milk on to the meat and onions.
Then fold in the leaves.
Fold down the tinfoil and try not to spill out the coconut milk.
There you have one serving. It can be big or small depends how much leaves and meat you put inside. Repeat the making process for as much as want.
Place the wrapped lupulu in the pan. If you have more than you can fit in the pan. Don't stack it on top of each other. Get another pan. I made that mistake because it won't steam evenly.
Put in the oven for 400 degrees for 3 hours. If after 3 hours and you taste it and your tongue and throat is itchy, put it back in for a little longer.