Demonstrated by: Laura Martin-Robley of the United Puerto Rican Association of Hawaii.
Recipes from the Heart of Hawaii on July 16, 2000.




  • 40 ti leaves
  • 24 green Chinese, Williams, or Bluefield bananas
  • Salt to taste
  • Achiote Oil
  • 4 cups Sofrito


  1. Remove ribs from ti leaves; wilt leaves.
  2. Peel bananas and drop into water to prevent darkening.
  3. Finely grate bananas; add salt and enough achiote oil to make a rich red-orange color.
  4. Slightly overlap 2 ti leaves; spoon a little achiote oil in the center of the leaves.
  5. Spread about 1/2 cup of banana mixture over the oil; place about 3 tablespoons of Sofrito on banana mixture.
  6. Fold leaves over the filling to make a rectangular package, about 6 inches in length.
  7. Tie securely with string.
  8. If desired, wrap in squares of heavy-duty foil.
  9. Steam or boil for 1 to 1 1/2 hours.

Makes about 20 pasteles.


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