Overview

Rapa Nui Taro Banana Parcels are a tender, gently sweet tribute to the island traditions of Rapa Nui (Easter Island), a Polynesian culture within the modern nation of Chile. This dish folds a silky mixture of grated taro and ripe banana into banana leaves and steams the parcels until set and fragrant. The result is a naturally gluten-free, dairy-free dessert or snack that feels both rustic and elegant—perfect for a light finish after grilled seafood or as an afternoon pick-me-up with tea.

While this is a contemporary kitchen interpretation, the technique honors the broader Polynesian practice of leaf-wrapped cookery in an earth oven (often called an “umu” in many Polynesian languages). On Rapa Nui, starchy staples like taro and bananas have long been part of the landscape and diet, and wrapping food in leaves to steam or bake ensures moisture, concentrates aroma, and infuses a subtle, verdant perfume that no pan or mold can replicate.

Flavor and Texture

• The taro provides body and a mild, nutty earthiness.
• Ripe bananas add floral sweetness and a custardy tenderness.
• Coconut cream enriches without heaviness, creating a pudding-like interior that sets just firmly enough to slice.
• Banana leaves contribute a clean, grassy aroma and help the parcels steam evenly.

Serve the parcels warm for a spoonable, soft interior, or let them cool to slice neatly. A sprinkle of toasted coconut and a spoon of coconut yogurt accent the tropical character while balancing sweetness with creamy tang.

Tips & Notes

• Handling taro: Some varieties can irritate skin when raw. Wear gloves to peel and grate, and avoid touching your face. Cooking neutralizes the irritation.
• Leaf prep: Briefly pass banana leaves over a low flame or dip in hot water to make them supple and prevent cracking. If you can’t find banana leaves, parchment or foil works; the flavor will be a touch less aromatic but still delicious.
• Texture control: Gently squeezing excess moisture from grated taro helps the parcels set while staying moist. Too dry and they’ll become crumbly; too wet and they may not firm up.
• Steaming savvy: Keep a steady simmer, not a rolling boil, to avoid water splashing into the parcels. Replenish the steamer with hot water to maintain temperature.
• Sweetness adjustments: Highly ripe bananas may make the coconut sugar optional; taste the filling and adjust.
• Citrus lift: Lime zest is optional but recommended—it heightens aroma and keeps the dessert feeling light.
• Make-ahead: Parcels can be steamed, cooled, and refrigerated for up to 3 days. Reheat in a steamer for 6–8 minutes or microwave covered with a damp paper towel.
• Freezing: Freeze wrapped, uncooked parcels for up to 2 months; steam from frozen, adding 8–10 minutes to the cooking time.

Cultural Context

Rapa Nui represents a fascinating bridge between Latin America and Polynesia. While politically part of Chile, its heritage, language, and ancestral foodways are deeply Polynesian. Leaf-wrapped cookery is found across the Pacific—from the Hawaiian imu to Samoan, Tongan, and Rapa Nui umu traditions—where root crops like taro, breadfruit, and bananas are slow-cooked to nurture crowd-feeding feasts. These techniques reflect resourcefulness and respect for the land: leaves protect the food, stones and steam do the work, and the result is shared communally.

In this recipe, we adapt the spirit of umu cooking to the home kitchen by using a stovetop steamer. The essence remains: capturing moisture and flavor within a natural wrapper, allowing the heat to tenderize starches and meld fruit and coconut into a harmonious whole. It’s a gentle, mindful way to cook—one that invites patience, aroma, and anticipation.

Variations

• Savory twist: Skip the sugar and vanilla. Add a pinch of salt, sliced spring onion, and chopped herbs; serve with a drizzle of coconut and lime-chili dressing.
• Plantain version: Replace part or all of the bananas with ripe plantains for a denser, more caramelized profile.
• Spiced dessert: Stir in a pinch of cinnamon or cardamom along with ginger for warmth.
• Baked method: No steamer? Bake parcels on a tray at 180°C/350°F for 30–35 minutes with a small pan of hot water in the oven to encourage gentle steaming.

Serving Ideas

• Pair with grilled pineapple or mango for a brighter fruit contrast.
• Add a scattering of toasted macadamias or cashews for crunch.
• Plate with a drizzle of coconut caramel (lightly reduced coconut milk and sugar) for a richer dessert.

Why You’ll Love It

This recipe is minimal in technique yet rich in story. It delivers comfort and novelty in equal measure, bringing the scent of banana leaves and the sweetness of island fruit to your table. Whether you’re exploring global flavors, cooking for guests with dietary needs, or simply craving something soothing and naturally sweet, these Rapa Nui Taro Banana Parcels are as memorable as they are approachable.