Steamed Thai Tapioca Cakes

Method
Prep:10min  ›  Cook:30min  ›  Ready in:40min 

1. Toss the coconut and salt together in a small bowl; set aside.
2. Blend the pandan leaves with 175ml water in a blender or food processor until smooth; strain through a cheesecloth bag. You should get about 100ml of pandan juice.
3. Bring water and the tapioca to the boil in a saucepan; cook until the pearls are translucent and soft, about 10 minutes. Stir the sugar and tapioca flour into the mixture until the sugar is completely dissolved; add the pandan juice and stir until you have a thick batter. Remove from heat and pour into 8 foil (muffin-sized) baking cases.
4. Bring about 5cm water to the boil in a large pot. Place a few of the foil baking cases at a time in a steamer insert and place over the boiling water. Steam until the cakes are cooked through, 10 to 15 minutes. Top the cakes with the coconut to serve.