Directions:

Step 1:
Soak mung beans in water for 3-4 hours, then steam mung beans to soften them,
Add to mortar then pestle well
Step 2:
Clean pandan leaves then cut into short lengthwise to add into blender and blend to get pandan extract
Step 3
Add coconut milk into a big bowl, add more water, salt, sugar then stir well till dissolved, add tapioca flour, rice flour and stir well to dissolve.
Step 4
Divide the mixture to 2 equal parts, in the first part add mung bean to stir well, the rest add pandan leaves then stir well
Step 5
Prepare a steamer on the heat, grease little oil on the bottom of the mould to take the cake esailier when it done
Step 6
When steamer is ready, add 1 part of mung bean about 2cm depth of the mould. Cover the steamer for 5 minutes to let it coagulated
Add 1 layer about 2cm of pandan extract into the mould then cover the steamer. Wait for 10 minutes to make pandan extract coagulated.
Similarly, add 1 layer of mung bean, 1 layer of pandan extract alternately. Remember time to make pandan extract done always longer than making mung beans done. When the cake done, it gets elastic, soft and fragrant