Peel malanga roots and cut each into 4-5 large chunks. Place chunks in food processor or mini processor and pulse for 8-10 seconds. Scrape down the sides with a spatula and remove any large chunks. Pulse for 8-10 more seconds then empty processor. Add any large chunks that were removed and repeat process until the entire root is ground up. Find a pan with a lid that fits your veggie steamer basket (make sure it does not have large holes - here is mine) and add about an inch of water to it and set on the stove on high. Add "riced" malanga to your steamer basket, spreading it evenly over as much of the surface as you can. If it is a small basket, you may need to work in batches (you don't want the malanga too thick or the inside won't cook). When the water boils, add the steamer basket and place the lid on top. Reduce heat (keeping the pot steaming) and steam for about 10 minutes. About halfway through, carefully stir the malanga rice around to help with even cooking. Carefully remove from steamer basket, fluff with 2 forks, and enjoy! Store leftovers in an airtight container in the fridge and reheat in the oven.