• In a large bowl, mix all the ingredients starting with the
  self-raising flour and tapioca flour. Then gradually add
  the rest of the ingredients. 
• Strain the mixture using fine mesh strainer.
  This is to eliminate lumps in your mixture. 
• Whatever container you will use in steaming, make sure
  to fill it halfway to avoid spilling during the process.
  I use muffin moulds or deep chutney pots.
• Stream the mixture for 45 minutes or until the mixture
  is firm enough for you. 
• Let it cool and topped it with grated coconut if you wish. 

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