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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Melanesians (Pre-colonial) — Pacific Islands
See full technique reference →Temperature
15°C
4°C - 25°C
Time
1 hour
30 minutes - 2 hours
Equipment
Kokoda Blood Pudding (Fiji): Combines with marinated raw fish in coconut milk
Lap Lap Blood Pudding (Vanuatu): Layered with grated root vegetables in banana leaves
Poke Blood Pudding (Hawaii): Cubed and mixed with traditional poke seasonings
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Over-coagulation
Cause: Excessive heat or prolonged steaming
Fix: Steam at lower temperature (80-85°C) for shorter duration
Separation
Cause: Insufficient emulsification of blood and coconut milk
Fix: Whisk vigorously before steaming and use fresh coconut milk