Vegan Laing (Taro Leaves)

Simple vegan Filipino recipe video
Gluten-free, soy-free

Basic info

  • Servings: 6
  • Time: 1 hour
  • Equipment: regular cooking utensils


  • ½ kg gabi (taro) leaves and stems
  • 3 cups gata (coconut milk) / 1 medium coconut
  • 1 tbsp ginger
  • 4 cloves garlic
  • 1 medium onion
  • sili (chili) (remove for nightshade-free version)
  • salt


Note: These directions are minimal as much of the information is provided in the video above.

  1. Sauté garlic, then onion and ginger.
  2. Add pangalawang gata (thin coconut milk). Cover until boiling.
  3. Add gabi (taro) stems. Cover until tender.
  4. Add gabi (taro) leaves. Cover until tender.
  5. Add unang gata (thick coconut milk), sili (chili) and salt. Cover until gata (coconut milk) looks like oil.


  • Unang gata literally means "first coconut milk" or the milk extracted the first time from the coconut meat. Pangalawang gata means "second coconut milk" or the second extract.
  • Cooking demo by Bay Baguioan.

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