Steamed Layer Cake with Pandan and Mung Bean

Soak the split mung beans in hot water for at least 30 minutes, then drain. Steam or boil them until very tender, about 15-20 minutes. Mash them into a smooth paste while still warm.

In a large bowl, combine tapioca starch, rice flour, granulated sugar, and salt. Gradually whisk in the coconut milk and water until a smooth batter forms, ensuring no lumps.

Divide the batter into two equal portions. To one portion, add the pandan extract and mix well. This will be your green layer.

To the second portion, add the mashed mung bean paste and mix thoroughly until fully incorporated. This will be your yellow layer.

Prepare your steaming molds (e.g., a 20cm round cake pan or smaller individual molds) by lightly greasing them with vegetable oil. Preheat your steamer over high heat until the water is boiling rapidly.

Pour a thin layer (about 3-4mm) of the pandan batter into the prepared mold. Steam for 5-7 minutes until set and translucent.

Carefully pour a thin layer of the mung bean batter over the pandan layer. Steam for another 5-7 minutes. Continue alternating layers until all batter is used, ending with a pandan layer if possible.

After the final layer is steamed, continue steaming the entire cake for an additional 10-15 minutes to ensure it is thoroughly cooked. Remove from the steamer and let it cool completely at room temperature before slicing with an oiled knife.