🥥 Ingredients

Green pandan layer:
• 1 cup tapioca starch
• 1/2 cup rice flour
• 3/4 cup sugar
• 1 cup coconut milk
• 1 cup pandan juice (blend pandan leaves + water, strain)
• pinch of salt

Yellow mung bean layer:
• 1/2 cup split mung beans (soaked 2–3 hrs)
• 1/2 cup coconut milk
• 1/3 cup sugar
• pinch salt


🍳 Instructions

1. Make mung bean layer:
• Steam mung beans until soft
• Blend with coconut milk + sugar + salt → smooth paste

2. Make pandan batter:
• Mix tapioca starch + rice flour + sugar + salt
• Add coconut milk + pandan juice
• Stir until smooth (no lumps)

3. Steam layers:
• Lightly oil a tray
• Pour a thin pandan layer → steam 5 mins
• Add mung bean layer → steam 5 mins
• Repeat alternating layers

👉 Final layer = pandan (green looks nicer)

4. Finish:
• Steam final cake 15–20 mins
• Let cool completely before cutting


✨ Texture & Taste

• Chewy, slightly bouncy (from tapioca)
• Creamy (from coconut milk)
• Fragrant pandan aroma 🌿
• Sweet but not heavy


🔥 Pro Tips (very important)

• Always steam thin layers → better texture
• Wait for each layer to set before adding next
• Use a lightly oiled knife to cut clean slices
• Let it cool fully → otherwise it’s too sticky