Norfolk Island Recipes
Pilhi Anna

2 cups boiled mashed kumera             1/2 cup milk

Add the milk top the kumera, spread in pie dish.  Smooth top and score with fork and pour a little melted butter over top.  Put in oven until brown on top.
 

Pilhi Ripe Bananas

1 doz. ripe bananas               1 cup S.R. flour
1 small teaspoon salt

Mash bananas very well and add flour and salt.  Put into greased baking tin and bake in moderate oven for one hour.

Pilhi Corn

1 Cup ground corn                      2 cups grated kumera
4 cups milk                                  1 teaspoon salt

Mix all together.  Bake in shallow greased dish in hot oven for 1 hour.

Pilhi Kumera

3 cups raw peeled grated kumera            1 teaspoon salt
1/2 cup coconut (optional)

Mix together and turn into well greased baking dish.  If kumeras are young and dry add 1/2 cup warm water.  A fairy soft mixture is necessary and watery old kumeras are best.  Bake in fairly hot oven for 1 hour.

Pilhi Pumpkin

2 cups mashed cooked pumpkin
1 teaspoon baking powder               1 cup flour
salt to taste                                       2 tablespoons sugar

Mix all together.  Bake in greased dish in hot oven.

Pilhi Kumera with Yam and Coconut

8 cups grated kumera               1 cup coconut
2 cups grated yam                    2 cups (or more) hot water

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.