This beautifully creamy, sweet yet savoury Niuean treat is made from taro, coconut cream and pawpaw. Recipe by Yetta Simi.
Course Side Dish
Cuisine Niuean
Keyword coconut cream, Niue, papaya, pawpaw, taro
Yetta's Niuean Takihi tips: - Lining the oven tray with foil and oven bags will help keep the shape, helps evenly cook the takihi and keeps it moist, and reduces the elbow work in cleaning the oven tray. - Slightly brown on the bottom indicates your Takihi is perfectly cooked. - Is best served with Niuean raw fish - This tip is probably the most valuable - prepare the Takihi love, care, laughter and fun with your family and friends. I can assure you that you will enjoy each bite and taste the love and joy that created it. This is the real secret to Yetta's perfect Niuean Takihi