Lap Lap

Prepare the Leaves

If using taro or banana leaves, wash them thoroughly and pat them dry. If the leaves are stiff, briefly pass them over a flame to make them more pliable.

Prepare the Filling

In a mixing bowl, combine the grated taro root, minced garlic, minced ginger, and finely chopped onion.

Add the coconut milk and salt to taste. Mix well to combine.

Assemble the Lap Lap

Lay out the taro or banana leaves on a clean surface, overlapping them to create a large, sturdy base.

Spread half of the taro mixture onto the center of the leaves.

Place the pieces of chicken, pork, or fish on top of the taro mixture.

Spread the remaining taro mixture over the meat or fish, covering it completely.

Wrap the Lap Lap

Fold the leaves over the filling to create a parcel. Tie the parcel securely with kitchen twine or strips of banana leaf to keep it closed.

Cook the Lap Lap

Preheat your oven to 350°F (175°C) or prepare a hot stone or underground oven if you want to cook it traditionally.

Place the wrapped parcel in a baking dish if using an oven.

Bake for about 1.5 to 2 hours, or until the meat is cooked through and the taro mixture is tender.

Serve

Carefully unwrap the lap lap and transfer it to a serving platter.

Slice into portions and serve hot.