Yields 10-12
Preparation time: 25 min
Cooking time: 25-30 min
Levels: Intermediate
Ingredients
Paste for frying*
1 1/2 cup split peas powder
1/2 cup flour
1 cup water
1 tsp. saffron (tumeric) powder
1 tbsp. baking powder
1/2 tsp salt
1 tbsp green seasoning
(* this paste is a bit thicker)
12 dasheen leaves (taro)
1 1/2 cup split peas powder
1/2 cup flour
1 1/2 cup water
1 tsp. saffron (tumeric) powder
1 tbsp. baking powder
1/2 tsp salt
1 tbsp green seasoning
For the paste: Mix the ingredients together to form the paste.
Direction:
Wash and clean the leaves removing the stems. Open one large dasheen leaf face down and rub paste on it. Place another leaf on top and repeat the earlier step. Continue layering and pasting each layer until the paste is finished or the leaves are used up.
Roll tightly together and tuck the ends. Place in a clean plastic bag and put into boiling water to steam. -or- tie the roll with string and place it in a steamer.
Note: A clear plastic bag, or a zip lock bag could be used. Use only clear plastic bags!
Make sure the knot is above the water. Remove after 15 minutes and leave to cool. Cut in 1/2 " slices. Paste some of the thicker mixture on both sides. Fry until golden and drain.
Serve with your favourite kuchela or chutney.
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Source: simplytrinicooking.com
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