Beat the eggs, then add coconut milk and vanilla powder. Mix well and set aside.
Bring the water and sugar to a boil, add the butter and cook until melted.
Pour boiling water into grated cassava, and stir until slightly thickened.
Once the dough is rather cool, add the coconut milk-egg mixture and stir until blended.
Pour in the box pan (a non-stick frying pan is versatile) and sprinkle with fried shallots on it.
Cook for 30 minutes over low/medium heat, then flip back to the other side and cook for 15 minutes.
Ready to be served along with coffee, or other snack.