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Fill the bottom of your steamer pot with water and set it over medium high heat to bring the water to a rolling boil and produce steam.
If using fresh cassava, peel, rinse really well and grate. Blend in food processor for small and uniform grates.
Mix sugar, salt, pandan juice/water/coconut milk into the cassava.
Sprinkle in the tapioca flour for added structure, if using.
Add a few drops of extract and/or food color if using.
Pour into a loaf pan or any small heatproof pan and place on the steamer tray. Let it steam for 25-30 minutes or until completely cooked through and the cake is translucent and sticky.
Remove the pan from the steamer and let the cake cool completely in the pan. This may take an hour or two. Then cut into small pieces.
Sprinkle a pinch of salt onto grated coconut. Give it a quick stir. Then steam the coconut for a few minutes. Let it cool.
Toss the small pieces of cassava cake in the cooled grated coconut. Serve immediately.
Best if served on the day it is made.