1 banana leaf
12 young taro leaves
1/2 12 oz. can of corned beef
1/2 chopped onion
1/2 cup thick coconut cream
Spread out banana leaf. Overlap taro leaves on top of banana leaf.
Place the corned beef in the center of the leaves. Add chopped onion. (A
chopped tomato is good also.) Hold taro leaves together so a cup is formed.
Pour in coconut cream. Close the taro leaves around the meat mixture. Fold
the lu to hold it together. Boil or bake for 1 hour.
Variation: Lu may be made with 1/2 lb. of any type of meat; beef,
fish, lamb, or chicken.
Note: Extremely high in saturated fat. To reduce, replace up to half of
coconut cream with whole or low fat milk.