Pinangat na Alimasag

Method

1. Inspect the cooked crab meat carefully for shell, then fold it with grated coconut, onion, garlic, ginger, bagoong, and chilies.
2. Cook one teaspoon of filling in a small pan and adjust salt and heat before wrapping.
3. Overlap edible taro leaves, place filling in the centre, and fold into compact packets with the seams underneath.
4. Line a heavy pot with spare leaves, arrange the parcels snugly, and pour coconut milk around them.
5. Cover and simmer over very low heat for 40–50 minutes without stirring, until the leaves are fully tender.
6. Add coconut cream and simmer uncovered for 10 minutes, gently shaking the pot if needed.
7. Rest 10 minutes and serve with rice, spooning the thick sauce over each parcel.