- 1 lb frozen peeled cassava , thawed- 1/2 cup coconut milk- 1 Tbsp sugar- pinch of saltCOCONUT TOPPING- 1 cup shredded young coconut or 1/2 cup dried coconut flakesSESAME PEANUT TOPPING- 1/4 cup roasted peanuts- 2 Tbsp sugar- 1 Tbsp roasted sesame seeds- 1/4 tsp salt

MAKING THE SESAME PEANUT TOPPING1. Transfer the roasted peanuts into a small food processor. Pulse 3-4 times to chop the peanuts. Add the sugar, roasted sesame seeds and salt. Pulse 4-5 more times to combine the ingredients. Transfer into a small bowl and set aside for now.COOKING THE CASSAVA1. Transfer the thawed cassava into medium bowl. Rinse with cool water and then pat dry with a towel. Cut the cassava in half lengthwise and then cut into small chunks. Transfer the pieces into a steamer basket.2. Add 1 cup water into the inner pot of a 6 Quart Instant Pot. Transfer the steamer basket with cassava into the inner pot. Cover with the lid and set the handle to "Sealing". Set to pressure cook on High for 8 minutes.3. Manually release the pressure after the cook time is completed. Remove the steamer basket from the inner pot and set on the counter.4. Remove the fibrous spine by carefully plucking it from the center of each cassava chunk.MAKING THE COCONUT SAUCE1. Pour out the water in the inner pot.2. Press the "Sauté" button. Add the coconut milk, sugar and salt into the inner pot. Stir to combine the ingredients. When the coconut milk starts to boil, add the cooked cassava. Gently combine together coating the cassava in the coconut milk. Cook for 2-3 minutes or until the coconut milk thickens. Press the "Cancel" button to stop the Sauté mode.