Beju

Peel and grate the fresh cassava finely into a large bowl, working quickly to prevent discoloration.

Squeeze the grated cassava firmly in a clean cloth or fine-mesh strainer to remove as much moisture as possible, pressing until the cassava is nearly dry.

Transfer the squeezed cassava to a bowl and combine with the grated coconut and caster sugar, mixing thoroughly with your hands or a spoon until evenly distributed.

Heat a large, heavy-bottomed pan or skillet over medium heat; when hot, add the cassava-coconut mixture in a thin, even layer.

Stir the mixture frequently with a wooden spoon, scraping the bottom and sides of the pan to ensure even cooking and prevent burning.

Continue cooking until the mixture becomes light golden and releases from the sides of the pan, with most of the moisture evaporated.

Transfer the cooked beju onto a clean, dry surface or parchment paper and spread it out to cool completely before breaking into pieces and serving.