Squeeze out juice of grated kamoteng kahoy.
Place squeezed kamoteng kahoy in a container with sugar, cheese and water.
Stir constantly until mixture coats spoon. Add in the lye and mix thoroughly. (Put food coloring if you want)
Transfer mixture on muffin or puto molds and steam for 30 minutes or until the color turns translucent.
Remove from molds. Coat in grated coconut and serve.