Norfolk Island Pilhi Kumera with Yam and Coconut

Ingredients:

8 cups grated kumera

1 cup coconut

2 cups grated yam

2 cups (or more) hot water

Cooking Instructions:

Pour hot water on to coconut before grating kumera and yam. Put all ingredients into a basin and mix very well. Line a medium sized baking dish with well greased banana leaf. Pour in mixture. Smooth over with palm of hand. Bake in a fairly hot oven for 1 to 1 1/2 hours until a nice golden brown. When cooked, remove from oven, cover top of pilhi with clean cloth and leave in tin until cold. More water may be needed if the kumeras are young and dry, as a fairly soft mixture is necessary, otherwise the Pilhi will be hard.

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