Cassava mendut, steamed coconut-filled cakes

Directions

1. Peel the cassava, wash it, then grate it. ≈ 8 min
2. Finally, add the salt to the grated cassava, form into balls about the size of a marble, and hollow them out to fill with finely chopped palm sugar. ≈ 10 min
3. Grate the coconut, then squeeze it to obtain a thick coconut milk. ≈ 8 min
4. Wrap the meatballs in banana leaves, layering them on a pandan leaf, and then pour over them with thick coconut milk. ≈ 3 min
5. Place 2 cassava balls in each package. ≈ 3 min
6. Cook the pouches in a steamer until they are fully cooked. ⏱ ≈ 10 min
7. To serve, cut off the top edge of the leaf with scissors to make it look more appealing. ≈ 8 min