Sweet steamed cassava cake (talam singkong)

Ingredients

• 400 g of frozen grated cassave, thawed
• 200 g of grated coconut
• 150 g of coconut sugar
• 1/2 can of jackfruit, cut into small squares
• a pinch of salt

Top layer:

• 1 can of coconut milk
• 50 ml of water
• 8 tablespoons of rice flour
• a pinch of salt
• pandan leaves

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Preparation

• In a big container, mix well the grated cassava, grated coconut and coconut sugar. Add the young coconut and salt and mix well again.
• In another container, mix well all of the ingredients for top layer, except pandan leaves. Pour the first batter into the mould approximately 2/3 of it.
• Then steam it until half-done. Take it out from steamer and top it up with the top layer and place a small piece of pandan leaf on top.
• Continue to steam until done. Enjoy it with your afternoon tea or coffee.

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