Defrost the cassava and remove any traces of the vein (brown stem). Cut into 1 cm cubes.
In two separate bowls, soak the tapioca pearls and zig zags in cold tap water for 15 mins.
Place two of the banana quarters into a bowl. Using a fork, finely mash the banana.
In a third bowl, soak the remaining banana in plenty of cold water.
Bring a pot of roughly 4 cups of water to the boil. Add the tapioca zig zags in and immediately stir the pot so that they don't stick to each other. Cook for 12 mins and stir every 3 minutes.
While the tapioca zig zags are cooking, in a large pot add the coconut cream, 600 ml of water, pandan leaves, cubed cassava, salt and the banana mash. Turn the heat on medium high and allow to boil.
After 12 mins strain the tapioca pearls that are soaking and add it to the zig zags. Cook for 1 min and continue to stir the pot. Once done, strain and rinse the tapioca ingredients and add it straight into the coconut water mixture. (Note 4)
When the coconut water is boiling, turn the heat down to low and add the sugar. Stir the pot until the sugar is completely dissolved.
Add the chopped bananas and simmer on low for 16 mins. Gently stir the pot every few mins and try to loosen any tapioca balls or zig zags that are stuck on the bottom.
After 16 mins, check the sweetness of the liquid. Adjust according to your taste.
Take off the heat and allow to cool.
I strongly recommend you serve this dessert chilled but it is OK warm. To chill, put it in the fridge for at least 3+ hours before serving. If you prefer it warm, then allow it to cool for roughly 45 mins in the fridge before serving.
Just before serving, stir to redistribute the tapioca pearls and zig zags. Garnish with peanuts and black sesame seeds.