Remove the ends of the cassava, cut along the body to peel, cut into sections, and soak in cold water overnight to remove toxins. Then drain. Wash the pandan leaves.

Line half of the pandan leaves in a pot, add the cassava, and steam for about 30 minutes until the cassava becomes translucent and cooked. Remove and place in another pot.

Mix the toasted sesame seeds with 1 teaspoon sugar and a pinch of salt. Finally, place the cassava on a plate, sprinkle with some toasted sesame seeds, and add a bowl of coconut milk (combine coconut milk, sweetened condensed milk, a pinch of salt, and diluted tapioca starch in a pot and bring to a gentle boil) and sprinkle sesame seeds on top for dipping.