Step 1 - Place your coconut milk, pandan leaves and sugar to simmer to melt the sugar and infuse the pandan leaves. Set aside to cool down.
Step 2 - Place your grated tapioca, tapioca starch, a pinch of salt, two whole eggs plus extra yolk into a large jug and mix well. Add in your melted butter leaving a tablespoon aside.
Step 3 - Line your baking tin with the banana leaves and I like to add some stands of pandan leaves too at the bottom.
Step 4 - Mix Step 1 into Step 2 and pour into prepared tin Step 3.
Step 5 - Place into a 170C oven (mine is fan assisted) for 90 minutes.
Step 6 - As soon as you removed from the oven brush the leftover melted butter on top.
Step 7 - Leave it to completely cook down before slicing and enjoy!