4 Serves
77 Mins
Prepare the taro leaves by washing them thoroughly and removing the tough stems using a chefs knife.
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PolishVitamin K
163 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
205 µg / 400 µgCalcium
172 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
1089 mg / 4,700 mgSodium
320 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
37 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
In a mixing bowl, combine the coconut cream and diced onions, seasoning with salt and pepper to taste.
Create small cups using the taro leaves and pour the coconut cream mixture into the center of each leaf bundle.
Wrap each bundle securely in aluminum foil to prevent leakage during the cooking process.
Place the foil-wrapped parcels into an oven preheated to 175°C and bake until the leaves are tender and the coconut cream is set.
9
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Taiwanese