Use a knife to trim off the taro's rough brown skin, being sure to cut enough off, because the taro just below the peel can be tough. Cut the taro into 1-inch/2.5cm cubes.

Steam the taro for 15-20 mins, or until fork tender (like a cooked potato). Transfer to a bowl and let cool for a few minutes. Mash the taro while it’s still warm.

Use a ricer or food mill to mash the taro. You can also use a fork or potato masher, then strain it through a coarse sieve to remove any tough pieces.

Add the sugar, salt, vanilla extract and coconut milk to the mashed taro. Stir until well-combined. Try not to overwork the taro, or it'll turn gummy. Refrigerate the filling for at least 1 hour, and it’s ready to use!