|Young taro leaves||34 (Silverbeet Leaves)|
|Coconut cream||1 Cup (16 tbs)|
|Cooked corned beef||8 Ounce (250 Gram)|
|Thick coconut cream||1 Cup (16 tbs)|
Cut out the central stalk from leaves.
Cut onion and tomato into thin slices.
For individual servings, arrange 4-5 leaves overlapping one another.
Ensure that the underside of the leaf is on top and all the holes are covered.
Arrange leaves in order of size so that larger ones are underneath and smaller leaves inside.
For individual servings hold leaves in the palm of the hand to form a cup.
For larger servings place leaves on a flat surface.
In both cases put the first measure of coconut cream and beef in the centre of the leaves, add a layer of onion and tomato, season with salt and slowly pour in 1 cup of thick coconut cream, lifting the edge of the leaves to prevent this escaping.
Fold over the leaves to make a neat parcel.
Secure the ends with with a toothpick or tie up with cotton or banana fibre.
Wrap in foil or wilted banana leaf, put it in a covered container and bake in a moderate oven 30-40 minutes or longer for a large parcel.
Alternatively, cook in a steamer.
Serve hot or cold.