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Ingredients:

 1.5kg tapioca (grated and juice extracted)

1 grated coconut (white part only)

625ml thick coconut milk (from 2 grated coconuts)

Banana leaf (centre stem removed; cut to fit base of 23cm square cake tin)

200g grated coconut (white part only, for sprinkling)

Syrup Ingredients

500g coarse sugar

500g palm sugar/gula melaka

250ml water

4 screwpine leaves (knotted)

How to cook:

1.  Blend grated tapioca and coconut in a food processor until fine. Remove and put mixture into large mixing bowl.
2. To prepare syrup: Melt sugars in the water over low heat in a saucepan. Add screwpine leaves and stir gently until sugar melt. Do not bring sugar syrup to the boil. Discard leaves and cool syrup.
3. Add syrup into the tapioca mixture thickens. Stir constantly, taking care not to burn mixture.
4. Grease a 23cm square cake tin and line with banana leaves.
5. Pour tapioca micture into cake tin. Bake in moderate oven (180°C - 190°C) for 1 hour or until firm. Cool in the pan before cutting.
6. Turn out cake onto a serving plate. Remove banana leaves from tin.
   

To serve:

 Slice cake into pieces. Serve tapioca cake spring with 200g grated coconut.