From the recipe collection
Linubian Gabi
Tender taro pounded with coconut, muscovado, and butter in a Rosario festival variation.
- Prep time
- 25 min
- Cook time
- 40 min
- Yield
- 8
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Ingredients
Tick ingredients as you prepare.
Method
- Steam or boil the taro until extremely tender and free of any scratchy sensation, then drain thoroughly.
- Toast grated coconut over medium-low heat until fragrant and light gold.
- Pound the hot taro while wearing gloves or using sturdy tools until no lumps or fibres remain.
- Work in muscovado, butter, salt, and toasted coconut while the mixture is warm.
- Add coconut milk gradually only if the taro is too stiff to blend smoothly.
- Continue pounding until the mixture becomes cohesive, glossy, and dense enough to shape.
- Portion onto banana leaves and serve warm, marking clearly that the base is taro rather than cassava.
