New Recipe: Steamed Cassava cake

Ingredients:
Peeled cassava (tapioca) 500 g (1 lb 1½ oz), grated
Coconut cream 120 ml (4 fl oz)
Grated coconut 180 g (6 oz)
Cornflour (cornstarch) 30 g (1 oz)
Salt ½ tsp
Caster (superfine) sugar 125 g (4½ oz)
Water 250 ml (8 fl oz / 1 cup)
Pink or green food colouring (optional) ½ tsp
Topping:
Grated coconut 100 g (3½ oz)
Salt ¼ tsp
Method:
1. Combine all ingredients, except those for topping, in a large bowl and mix together until sugar is dissolved.
2. Spoon mixture into a greased 22-cm (9-in) square cake tin and spread out evenly.
3. Steam cake for 25 minutes over rapidly boiling water until cooked through, then remove and allow to cool thoroughly.
4. Meanwhile, mix together topping ingredients and steam for 5 minutes, then set aside.
5. Cut cassava cake into desired serving pieces and roll them in topping before serving.
6. For alternative presentation, spoon mixture into greased, small porcelain cups instead of a cake tin and steam for 20 minutes. Once steamed, remove cakes from cups and roll in topping.