Ingredients 

2 cups grated kamoteng kahoy (cassava)

1 cup sugar

1 cup coconut milk

1/4 cup melted butter

Topping:

1 pc. niyog, grated (mature coconut for grating)

Procedure 

Combine grated kamoteng kahoy, sugar, coconut milk and melted butter. 
Mix all ingredients together until incorporated. 
Prepare muffin pans greased with butter. 
Steam for 30–40 minutes. 
Serve topped with grated coconut. 

The Chef Says: 

Cover your steamer, whether it is metal or made of natural materials, with a piece of cloth. The cloth prevents droplets of steam from condensing and falling on to your kakanin preparation. The cloth also creates a moist barrier so that steam does not escape, thus ensuring that the kakanin is evenly cooked.