Peel yam tubers and wash thoroughly.

Grate yams into a bowl.

Pour coconut cream into a bowl and mixed well with the grated yam.

Add salt to taste.

Cut one bamboo tube (70 cm long), leaving one end closed.

Fill the bamboo with the ingredients and close the opening with the banana leaves.

Put the bamboo over the fire and turn regularly until cooked.

Split open the bamboo tube to serve.