Pichi-Pichi

1    cup kamoteng kahoy  ( cassava tuber ), grated
2    cups water
1    whole grated mature coconut (niyog) 
1    cup sugar

1. Squeeze out juice of grated kamoteng kahoy.
2. Place squeezed kamoteng kahoy in pan with sugar and water.
3. Cook. Stir constantly 10 minutes or until mixture coats spoon.
4. Transfer cooked mixture on muffin pans and steam 10 minutes.
5. Remove from muffin pans. Coat in grated coconut.