1. To steam frozen scraped coconut in IP, set it on steamer basket with 1 cup of water in inner pot and select Pressure Cook/Manual, High Pressure, 3 minutes. QR and set aside. You can do this simultaneously if you have a 2nd IP or steam traditionally using stove top.
2. To cook cassava, place in inner pot along with 1 tsp of salt, 1 can of coco rico soda and 2 cups of water (or a little more to submerge cassava). Select Pressure Cook/Manual, High Pressure, 10 minutes, QR.
3. Once cook time is up, slowly release pressure by moving the valve to Venting (don’t rush!). It took about 5 minutes for my 6-quart to completely release pressure. Open lid, pull up inner pot and pour cassava to a colander to completely drain liquid. Return cassava to inner pot and allow it to “keep warm” for about 10 minutes with lid off. This step is to ensure all liquid inside cassava evaporate and to further expand it. Once liquid has evaporated turn off IP and pour cassava to a large bowl and allow it to cool down to room temperature (refrigerate to speed up the process).
4. Cut cassava into lengthwise thumb size wedges and remove any core. Add to your KitchenAid Mixer bowl. Sprinkle 1/4 tsp of salt and 1 tsp of sugar. On the lowest setting of your KA break up the cassava using the Flat Beater for 30 seconds to a minute. Don’t over beat to avoid it turning into mash potatoes. You still want small pieces of cassava left. Be careful of flying cassava! Turn off KA and remove bowl. Alternatively, you can use a mortar and pestle to lightly mash the cassava.
5. Add 2/3 of the scrapped coconut and mix well with cassava. Transfer to your serving dish and garnish with the remainder 1/3 scrapped coconut. Sprinkle with Sweet and Salty Sesame Peanut Topping/Muối Mè on top. Serve immediately and refrigerate remainder!