Lapis Singkong

Material:

1 kg of cassava, peeled, grated

300 ml coconut milk
150 g granulated sugar
Food coloring, to taste
1 packet gelatin powder white

Topping, steamed into one:
100 g coconut peel, grated lengthwise
½ teaspoon salt






Method:

1. Squeeze cassava, set aside. 
2. Prepare a 20 cm square baking pan, basting with oil. 
3. Mix the coconut milk, sugar and gelatin and stir well. 
4. Enter the grated cassava and stir well. 
5. For those into 3 parts, give a coloring to taste. 
6. Pour one part of dough in pan. Steamed in a steam heat until cooked. 
7. Cover with the second batter. 
8. Steamed and do the same with the third batter. 
9. Steamed until fully cooked. 
10. Remove and let cool. 
11. Cut into pieces 1.5 cm thick. Sprinkle with grated coconut. 
12. Serve. 

  For 30 pieces