Mochar paturi, banana blossom flower

Ingredients

• 300 g of taro root, cleaned and cooked
• 2 tablespoons of mustard paste
• 25 g of shredded coconut (either in flakes or chopped)
• 2 to 3 green chili peppers (chopped or in paste)
• 1/4 teaspoon of turmeric
• 2 tablespoons of mustard oil paint
• salt
• 4 to 5 banana leaves (of medium size)
• a small amount of chopped cilantro (optional)

Clean and wash the banana flower, making sure to oil your hands to prevent itching. Chop it into small pieces and cook it in water for 10 to 15 minutes, until it is tender. Let it cool, drain, and then finely mash.

Soak the mustard and mix it with the green chili peppers to create a thick paste.

Wash the banana leaves and dry them.

In a bowl, combine the cooked banana blossom, mustard paste, coconut, turmeric, salt, and 1 tablespoon of mustard oil paint. Add the chili peppers and mix well.

Place 2-3 tablespoons of the mixture on a banana leaf, fold it over, and wrap it. Seal with twine if necessary.

Heat water in a large pot or pressure cooker. Place the pouches in a stainless steel container or a steamer basket set over the water. Cover and steam for 15-20 minutes over medium heat. In a pressure cooker, listen for a hissing sound, then reduce the heat and let it steam for 5 minutes.

When the flower is fully cooked, turn off the heat and open the leaves. Drizzle with a tablespoon of mustard-flavored oil and serve with hot rice.