TakihiTaro and Papaya Coconut Bake

Name: Takihi (Taro and Papaya Coconut Bake)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 700 g Taro Root (peeled and thinly sliced); 500 g Papaya (ripe, peeled, seeded, and sliced); 600 ml Coconut Milk (preferably full-fat); 60 g Brown Sugar (optional); 3 g Salt; 2 pcs Banana Leaf (rinsed and softened)

Takihi layers taro and ripe papaya with coconut milk before baking the mixture in banana leaf. This home-oven version is gently sweet and should be served only after the taro is fully tender.

Prep

25m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

441kcal

Calories

Protein

25g

Fat

56g

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.

Bake

700g
Taro Root (peeled and thinly sliced)
500g
Papaya (ripe, peeled, seeded, and sliced)
600ml
Coconut Milk (preferably full-fat)
60g
Brown Sugar (optional)
3g
Salt

Wrap

2pcs
Banana Leaf (rinsed and softened)

Cook through it

Method

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

6 steps

01
Preheat the oven to 180°C (350°F). Line a deep baking dish with the banana leaves, leaving enough overhang to cover the top.
02
Arrange alternating layers of taro root and papaya in the lined dish.
03
Whisk the coconut milk with the brown sugar and salt, then pour it evenly over the layers.
04
Fold the banana leaves over the filling and cover the dish tightly.
05
Bake until the taro root is completely tender when pierced and the coconut milk has thickened around the layers.
06
Uncover for the final few minutes if a lightly browned surface is desired, then rest before serving warm.

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