The taro gives a soft bread like texture, the coconut cream a smooth creaminess and the berris give a contrast tartness. I used red berries for this, but sour strawberries or raspberries would also work well.
500 gms Taro Root
140 gms Tapioca or Cassava Starch Flour
60 ml Hot Water
250 ml Coconut Milk
175 gms Sugar
1 Teaspoon Salt
Young Coconut Meat (Available in cans)
Sour Berries for Garnish (Optional)
1. Peel the taro root, cut into half, steam until it is cooked through and leave it to cool. Mash it.
2. Take half the flour, add to the mashed taro, add the hot water and mix. Add the remaining flour and mix well to form a smooth paste.
3. Cover the bowl the paste is in with a damp towel to stop a skin forming.
4. Into a blender, blend the Bitua leaves with 2 tablespoons of water to form bitua juice, sieve the leaves out leaving just the juice and add that to the taro dough. If the dough is too wet, add more flour.
5. Roll out the taro and cut into square (if you prefer you can pinch off pieces and roll them to form balls).
6. Into a saucepan, place coconut milk and bring to the boil, add sugar and salt and stir to dissolve then remove from the heat and leave to cool. Adjust the seasoning of this sauce to your tastes, it should be a little salty and slightly sweeter than you like.
7. Cook the tarot squares in boiling water for 3 minutes, remove and cool in cold water.
8. Serve the taro, berries and warm sauce immediately.