You will need
1 ½ cups cooked luau pulp (2 bunches of luau)
4 ½ cups milk
2 tablespoons butter
2 ½ tablespoons flour
1 ¾ teaspoons salt
pepper if desired
See recipe number 5 on how to prepare luau for cooking.
Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.
Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.
Notes and instructions from recipe number 5:
2 bunches of luau is 40 taro leaves.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.
© Shufunotomo Co., Ltd., Japan 1972