Bammy

No, the cake depends entirely on the moist pulp you get by grating and then pressing, which binds under heat. Dry flour will not rebuild that bond. Frozen cassava chunks do work, though: thaw them, then grate and press exactly as you would fresh.

Until not another drop comes out of the cloth, even when you twist hard. Beyond the question of the juice itself, damp pulp will not compact: the cake sticks to the pan and breaks when you turn it. Pressed properly it should feel like wet sand that clumps when squeezed.

Cooked dry, the cake is deliberately dense and dry. The coconut milk bath rehydrates it right through and flavours it before the final browning. Do not go past five minutes, or it takes on too much liquid and falls apart in the pan.