Peel off the skin and wash the tapioca.
Use a cheese grater to grate the tapioca into very small shreds. Leave this aside for 30 minutes.
Use a white or muslin cloth to squeeze and strain the water from tapioca.
Keep the strained water for 10 minutes without moving it. Drain the water and collect the starch.
Now mix tapioca, sugar, coconut milk and tapioca starch until everything blends together.
If you are using egg, beat it separately until foam.
Now add the egg into the tapioca mixture and mix them together.
Preheat the air fryer at 160C for 10 minutes.
Pour the batter into a baking paper placed pan or cake mould.
Place some pandan leaves in the top of the batter.
Cook for 10 minutes at 160C. And then, cook on the increased temperature of 200C for 5 minutes.
Cook until the top of tapioca pudding gets golden brown.
Remove the pandan leaves.
Cool it for 10 minutes before cutting into small.
Serve with fresh coconut.