Cassava Kueh - cooking recipe

Ingredients

1 kg finely grated cassava
150 g coconut milk
50 g skim milk
3 tablespoons pandan juice
1 tablespoon sago flour
220 g sugar
1/4 teaspoon salt
2 large bananas, thinly sliced

Preparation

Put finely grated cassava into a muslin bag, squeeze out juice under running tap. [I didn't have a muslin bag so put the cassava in a colander and squeezed it under running water.].
Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl. [I couldn't find pandan juice, so used pandan essence. I couldn't find sago flour so used tapioca flour.].
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. [The first time I made this I couldn't find banana leaves, so used corn husks that had been soaked in water until pliable.].
Steam on high heat for 40 - 50 minutes.
Cut the cake into slices when cool and serve with freshly grated coconut.