Pandan Tapioca Patties

Deskinned the tapioca tuber.
Grate the tapioca finely and drained off the excess liquid.
Important to drain away the excess tapioca liquid after grating if not the batter will be runny.
Gently squeeze out the excess water from the tapioca pulp.
Keep the tapioca starch to be used later.
In a mixing bowl, add the grated tapioca, tapioca starch , coconut milk, sugar, butter, salt and pandan colouring.
Mix well.
In a non stick pan, add some cooking oil and scoop batter into the heated pan.
Over medium fire, pan fry both sides of the tapioca patties until it turn crispy and golden brown.
Line a plate with some paper hand towel to drain away the excess oil from the patties.
Serve while hot.