Poke

Prepare the Taro

If using fresh taro, peel and grate it. If using sweet potatoes, peel, boil, and mash them.

Mix Ingredients

In a large mixing bowl, combine the grated or mashed taro with the coconut milk, brown sugar, cornstarch, and vanilla extract.

Mix thoroughly until the ingredients are well combined and form a smooth batter.

Prepare the Wrapping

If using banana leaves, soften them by briefly passing them over an open flame or dipping them in hot water. This will make them pliable and easier to work with.

If using aluminum foil, cut it into large squares.

Wrap the Poke

Place a portion of the taro mixture in the center of each banana leaf or aluminum foil square.

Fold the edges over to form a secure parcel. If using banana leaves, you may need to use kitchen twine or toothpicks to secure the parcels.

Cook the Poke

Preheat your oven to 350°F (175°C) or prepare a steamer.

If baking, place the wrapped parcels in a baking dish and bake for about 1 hour, or until the poke is firm and cooked through.

If steaming, place the parcels in a steamer basket and steam for about 1 hour.

Serve

Allow the poke to cool slightly before unwrapping.