|1lb young taro leaves or spinach||1 tlbsp salt|
|1/2 can coconut cream||1 teasp pepper|
|1 large onion finely chopped|
Wash the Taro leaves, strip the outer part of the spine and cut off the tips. Soak the leaves in a bowl of hot water while you prepare the other ingredients - this makes the leaves more pliant.
Mix the finely chopped onion and coconut milk in a bowl and add salt and pepper (and garlic is you want to).
Make a 12" by 12" square of aluminium foil and then layer four taro leaves on top holding it in a kind of cup in your hand. Spoon the coconut mixture into the taro leaves and then fold the leaves over into a ball securing it in place with the aluminium foil. The quantities should make 5 or 6 bundles depending on how big the leaves are.
Place the bundles into a pan and bake in the oven for one hour at 375 degrees. Alternatively, steam in a pressure cooker for 30 minutes.