Instructions
Prepare the Taro Leaves
De-vein the rourou leaves by cutting out the thick middle rib. Flatten the remaining veins with a rolling pin to ensure they roll smoothly without cracking.
Layer & Roll
Mix the Besan, rice flour, tamarind, and spices into a thick paste. Spread a thin layer on a large leaf, stack another leaf on top, and repeat for 4–5 layers. Fold the sides in and roll tightly like a burrito.
IP Steaming
Add 1.5 cups water to the Instant Pot. Place rolls on a trivet. Set to Manual/Pressure Cook (High) for 20 minutes. Allow a Natural Release. Once cooled, slice into 1cm pinwheels.
The Surwa & Assembly
Sauté tempering seeds, aromatics, and spices. Add hot water/coconut milk and simmer for 10 minutes. Gently drop the Seina slices into the boiling gravy 2 minutes before serving. Garnish with fresh coriander.
Pro Tips
The "Itch" Factor
If your hands tingle while prepping fresh rourou, rub them with a little lemon juice or oil to soothe the irritation.
Texture Control
Lightly pan-fry the Seina slices before adding them to the Surwa to help them hold their shape and add a nice crunch.