Instructions

• Start by gathering all your ingredients. Make sure the grated cassava is well-drained.
• In a large mixing bowl, combine the grated cassava, shredded coconut, sugar, potato starch, and the pinch of salt. Whisk together until evenly mixed.
• In a separate bowl, mix together the coconut milk and water. Stir until well combined and set aside.
• Pour the wet mixture into the dry ingredients. Use a spatula to fold the mixture until fully incorporated. The batter should be thick and slightly sticky.
• Take the pandan leaves and tie them in a knot. Add them to the batter and mix gently to distribute the flavor.
• If using a banana leaf, line your baking dish with it. Pour the batter into the prepared dish. If not using a banana leaf, grease the dish lightly with oil.
• Fill your steamer or pot with water and bring it to a boil. Place the baking dish inside the steamer. Cover and steam for about 45-60 minutes or until a toothpick inserted comes out clean.
• Once cooked, carefully remove the cake from the steamer. Allow it to cool for a few minutes before slicing. Serve warm or at room temperature.