Ingredients
- 10 taro leaves
- ½ ripe coconut, roughly shredded lengthwise
- 1¾ glass of anchovies or any other salted fish
- 1 petai pod (stink bean pod), remove beans from pod and slice lengthwise
- Straw cord (replaceable with any other cord or string)
Spice Paste
- 5 red chilies
- 5 garlic cloves
- 1 tsp shrimp paste
- 10 bird’s eye chilies
- 5 cm piece lesser galangal
- 1 tsp salt
- 1 tbsp coconut sugar
The careful selection of a ripe coconut will determine the taste. Straw cord can be bought in traditional markets.
Steps
- Clean and taro leaves drying in the sun until wilted.
- Mix together grated coconut, fish, banana, and spices, and stir well. Divide into 5 parts.
- Take 2 pieces of taro leaves, put on it 1 part coconut batter. Fold the square-shaped leaves of taro until he sealed. Tie with straw rope. Repeat until all consumables.
- Develop the heat-resistant container or pan. Steam for 45 minutes or until done. Remove and serve.
