Difficulty: Medium - experience needed
Tie a Leaf with LASCO Vanilla Honey Sauce
1 can LASCO Pineapple Slices
¼ cup Raisins
¼ cup White overproof rum
2 cups Cornmeal
½ tsp Salt
¾ cup Brown sugar
½ tsp Grated nutmeg
½ tsp Mixed spice
½ tsp Cinnamon powder
¼ cup Grated coconut
1 tsp Grated ginger
1 sachet LASCO Coconut Cream Powder
1 tsp Vanilla
1 tsp LASCO Browning
6 large Banana leaves*
Soak LASCO Pineapple Slices and raisins in overproof rum overnight. Mix all dry ingredients and grated coconut together. To the sachet of LASCO Coconut Cream Powder add 1 ½ cups pineapple juice from the LASCO Pineapple Slices and mix well. Add vanilla, grated ginger and browning and mix thoroughly. Add soaked pineapples and raisins and combine mixture.
Remove stalks from banana leaves. Quail banana leaf by moving it over an open flame or stove top burner to soften. Cut in large pieces. Place about 1/2 cup of the mixture unto the quailed banana leaf. Fold the sides similar to an envelope. Tie with banana bark to secure.
Immerse the banana leaf â€œpackagesâ€ into boiling water. There should be enough water to cover them. Simmer over medium heat for about an hour. Remove â€œpackagesâ€ from water. Mixture should now be solid but tender. Drizzle with â€œVanilla Honey Sauceâ€ and serve.
*Banana leaves can be replaced with foil and banana bark can be replaced with cord. If using foil, cord or banana bark is not needed.
Makes 4 - 6
Vanilla Honey sauce
1 cup LASCO Vanilla Food Drink (mixed)
2 tbsp Honey
1 tsp Cinnamon powder
1 tsp Grated nutmeg
1 tsp Corn starch (diluted with mixed Vanilla Food Drink)
Pour Vanilla Food Drink in a small saucepan over medium flame. Add honey, cinnamon and nutmeg and continue to Wisk. Add cornstarch and simmer until the mixture is reduced to half. Wisk occasionally.
Remove from flame and cool. Drizzle over â€œTie a Leafâ€.