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How to Make Authentic Vanuatuan Lap Lap with Taro and Yam Pudding

Discover the rich flavors of Vanuatu with this traditional Lap Lap recipe. This hearty dish combines grated taro and yam with creamy coconut, all wrapped in banana leaves and slow-cooked to perfection. It's a taste of Pacific Island cuisine that's both comforting and exotic.

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Recipe Details

Prep Time

45 minutes

Cook Time

2 hours

Servings

8

Difficulty

Intermediate

Simple Summary

Vanuatuan Lap Lap with Root Vegetable Pudding is a traditional Pacific Island dish that combines grated root vegetables with coconut cream, creating a comforting and flavorful pudding-like consistency wrapped in banana leaves.

Recipe Details

  • Prep Time: 45 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Servings: 8
  • Difficulty: Intermediate

Ingredients

  • 2 lbs taro root, peeled and grated
  • 2 lbs yam, peeled and grated
  • 2 cups coconut cream
  • 1 cup coconut milk
  • 1 tsp salt
  • 6-8 large banana leaves, cleaned and de-veined
  • Kitchen twine

Instructions

  1. Prepare the banana leaves by washing them thoroughly and cutting out the thick center vein. Set aside.

  2. In a large bowl, mix the grated taro and yam together.

  3. Add the coconut cream, coconut milk, and salt to the grated vegetables. Mix well to combine.

  4. Lay out 2-3 banana leaves, overlapping slightly, to create a large surface.

  5. Spread half of the root vegetable mixture in the center of the banana leaves, forming a rectangle about 1 inch thick.

  6. Carefully fold the banana leaves over the mixture, creating a tight package. Secure with kitchen twine.

  7. Repeat the process with the remaining mixture to create a second package.

  8. Fill a large pot with about 2 inches of water and place a steamer basket inside.

  9. Place the wrapped lap lap packages in the steamer basket.

  10. Cover the pot and bring the water to a boil. Reduce heat to medium-low and steam for about 2 hours, or until the pudding is firm and cooked through.

  11. Carefully remove the packages from the steamer and let them cool for 10 minutes.

  12. Unwrap the banana leaves and slice the lap lap into squares for serving.

Chef's Notes

  • If banana leaves are unavailable, you can use aluminum foil as a substitute, though it won't impart the same flavor.
  • For added flavor, you can include chopped onions or garlic in the mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days. Reheat by steaming or microwaving until warm.
  • Experiment with different root vegetables like cassava or sweet potato for variety.

Nutritional Info

Per serving: Approximately 350 calories. This dish is high in complex carbohydrates from the root vegetables, providing sustained energy. It's also a good source of dietary fiber and potassium. The coconut cream adds healthy fats and richness to the dish.

Serving Suggestions

Serve Lap Lap hot as a main course, accompanied by grilled fish or chicken for a complete meal. It pairs well with a fresh tropical fruit salad or steamed green vegetables. For a traditional Vanuatuan experience, serve it alongside a refreshing coconut water or a tangy pineapple juice. Garnish with fresh cilantro or chopped scallions for added color and flavor.