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Takihi Taro & Pawpaw Bake

Ingredients:

  • 1-2 medium taro (fresh or frozen)
  • 1 medium pawpaw or papaya
  • 800 ml coconut cream
  • 1 tablespoon sugar (optional)
  • ½ onion thinly sliced (optional)
  • ¼ teaspoon of Salt

 

Recipe: 

  1. Preheat oven to 180 degrees celcius.
  2. Peel and remove seeds of pawpaw and slice into thin slices.
  3. If using fresh taro, peel and slice taro into thin slices. If using frozen taro, firstly cook taro in a pot of hot water until the taro is cooked and is soft but firm. Then allow to cool enough to slice into thin slices.
  4. Take a large casserole dish and place a layer of taro slices into the dish. Then sprinkle a few onion slices, then add a layer of pawpaw and a sprinkle of sugar.
  5. Continue this process, layering until all the taro and pawpaw is used. Season with salt.
  6. Pour coconut cream until just covering the taro mixture. Top up with a little water to fill the dish if required. Sprinkle extra sugar on top, then cover with foil and bake for around 1-1&1/2 hours* or until the taro and pawpaw is soft and cooked through.
  7. *If you were using frozen taro and had already cooked it before slicing, then reduce cooking time to around 50 minutes.