Cassava or Tapioca Kueh

Ingredients:
20cm round pan)
1 kg finely grated cassava
150g coconut milk
50g skim milk
3 tbsp pandan juice
1 tbsp sago flour
220g sugar
1/4 tsp salt
2 large bananas thinly sliced

Method:

• Put finely grated cassava into a muslin bag, squeeze out juice under running tap.
• Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl.
• Stir in the cassava till well mixed. Divide mixture into 3 portions.
• Line pan with banana leaf, pour in one portion of the cassava mixture, smooth the surface and top up with sliced bananas. Repeat with the second portion of cassava mixture and finally top up with the last portion of the cassava mixture.
• Steam on high heat for 40 - 50 minutes.
• Cut the cake into slices when cool and serve with freshly grated coconut.