Step 1

Combine coconut milk, sugar, and pandan leaves in a small saucepan. Bring to a simmer over medium low heat. Stir to dissolve sugar. Turn off stove and allow coconut milk mixture to cool.

Step 2

Grease or line a 8½ x 4½ x 2½ inch or 9¼ x 5¼ x 3 inch loaf pan with banana leaf. Pre-heat oven to 375°F (190°C).

Step 3

In a large bowl, combine grated tapioca, eggs, and melted butter. Pour in coconut milk mixture. Stir to incorporate all the ingredients.

Step 4

Pour mixture into prepared pan. Bake for 1 hour 30 minutes or until the top is a light golden brown color. Remove and allow cake to cool before cutting and serving.