b'Lu Pulu (Corned Beef)Laulau TonganLina Ikimaka DirectionsWash and remove the stems from the luau leaves. Chop onion and tomato. Thaw or make coconut milk. Layer two or three leaves in the palm of your hand, place a heaping tablespoon of onion and tomato into center of leaves. Top with about two heaping tablespoons of corned beef (one can will make about 5 packets). Ladlecup coconut milk on top and wrap the luau leaves into a bundle and wrap and secure with banana leaf or foil. Place the laulau in pan and bake one hour. Peek into bundles to make sure luau leaves are thoroughly cooked and a dark, soft green color (this is an important step, as raw taro leaves irritate the skin and throat). Cook longer if necessary. Remove from wraps and enjoy hot with yams, taro or rice!Recipe Measurements 1 large onion, chopped 1 medium tomato, chopped 1 - 12 ounce can corned beef (New Zealand Brands preferred) 8 ounces frozen package coconut milk, thawed Foil and/or banana leaf for wrapping'