Entree: Vanuatu – Tuluk (Taro and coconut steamed cake)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) taro root, peeled and cut into 1–2 inch pieces
- 1 cup (240 ml) thick coconut cream
- 1/2 cup (120 ml) coconut milk
- 1 cup (100 g) freshly grated coconut (optional for texture)
- 1 tsp (5 g) sea salt, or to taste
- 1 tbsp (15 ml) coconut oil or melted butter
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- Banana leaves, enough to wrap two 8x4-inch loaves (or parchment if unavailable)

Instructions

1. Place the taro pieces in a large pot, cover with water, add a pinch of salt, and bring to a boil; reduce heat and simmer until taro is very tender and easily pierced with a fork, about 20–30 minutes. Drain and let cool slightly.
2. While taro is hot, mash thoroughly in a large bowl or use a food processor for a smoother texture; add the coconut cream, coconut milk, grated coconut (if using), coconut oil, chopped onion, minced garlic, salt, and pepper. Mix until well combined into a thick, slightly sticky batter.
3. Lay banana leaves flat and warm them briefly over a flame or in a hot oven to make them pliable; fold into rectangles large enough to enclose the batters and line two loaf molds or form freehand.
4. Spoon the taro mixture into the banana-leaf-lined molds or onto leaves, smooth tops, fold leaves securely to enclose, and tie with kitchen twine or fold edges to seal.
5. Steam the wrapped loaves in a steamer or in a large pot with a rack and simmering water for 60–75 minutes, until the loaves are set and firm to the touch.
6. Remove from heat, let rest 10 minutes, unwrap, and slice. Serve warm as the central starch of a meal with grilled fish, boiled greens, or a simple coconut sauce.