Step 1

Heat up the water in a wok/pot big enough for a 6.5" square pan.

Step 2

Combine the shredded coconut with 1/8 teaspoon salt in a stainless steel dish and steam for 3-4 minutes. Set aside to cool.

Step 3

Use a food processor to mix the grated cassava, sugar, coconut milk, water, potato starch and pinch of salt until well mixed, about 30-45 seconds.

Step 4

Pour the mixture into a 6.5" (17 cm) square pan. Level the top of the mixture with the base of a spoon. Layer the screwpine leaves flat on top of the mixture. Steam the cassava mixture for 35-40 minutes on medium heat.

Step 5

Remove the pan from the streaming tray when it is done. Let it cool completely before cutting. Cut into small squares and toss with the shredded coconut before serving.

Step 6

Serve Steamed Cassava with Shredded Coconut on the banana leaf, optional.