FahfahKosraean Pounded Taro with Coconut

Name: Fahfah (Kosraean Pounded Taro with Coconut)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Micronesia
Ingredients: 1200 g Taro Root (peeled and cut into chunks); 400 ml Coconut Milk; 6 g Sea Salt; 2 pcs Banana Leaf (whole); 1500 ml Water

A Kosraean-style preparation of fully cooked taro pounded with coconut milk into a smooth, rich mash. Household versions vary in sweetness and texture.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

574kcal

Calories

Protein

25g

Fat

87g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Mash

1.2kg
Taro Root (peeled and cut into chunks)
400ml
Coconut Milk
6g
Sea Salt
2pcs
Banana Leaf (whole)

Boiling

1.5l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Place the taro root in a saucepan, cover with the water, and simmer until completely tender with no firm or chalky center.
02
Drain the taro root well, then peel it while it is still warm.
03
Pound or mash the taro root until smooth.
04
Work in the coconut milk gradually until the mash is soft and silky.
05
Season with the sea salt.
06
Line a serving dish with the banana leaves, spoon on the mash, and serve warm.

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