Steamed Pandan Mung Bean Layer cake

Wash and clean the mung beans until the water is clear, then soak them in water overnight.

Wash the soaked mung beans again and place them in a steaming pan. Add 100ml water and steam over high heat for 20 minutes until the beans can be easily broken apart with your fingers. Let it cool.

Combine water, sugar, and salt in a saucepan. Boil until the sugar dissolves.

Place the cooked mung beans, sugar syrup, coconut milk, tapioca starch, and rice flour into a blender or food processor. Blend until smooth. Strain the batter to achieve a smooth consistency.

Combine pandan leaves and water. Blend until a fine pulp is formed. Squeeze the pandan pulp and sieve out 180ml pandan juice.

Combine pandan water, sugar, and salt in a saucepan. Boil until the sugar dissolves. Let it cool.

Place the pandan sugar syrup, coconut milk, tapioca starch, and rice flour into a blender or food processor. Blend until smooth. Strain the batter to achieve a smooth consistency.

Prepare the steamer by bringing the water to a boil. Brush some oil over the steaming pan or dish and preheat it by steaming it empty over boiling water for about 5 minutes.

Begin with the pandan batter, pour 130ml of pandan batter into the heated pan and steam at high heat for about 4-5 minutes or until the batter is cooked. Then add 200ml of mung bean batter onto it and steam for another 4-5 minutes.

Repeat this sequence until you get 9 layers. Test with a toothpick to see if the cake is done.

Once all the layers are cooked, turn off the heat and remove the cake from the steamer.

Wait until the cake completely cools down before removing it from the pan. Loosen the cake from the side with your hand. When ready to cut, use an oiled knife or plastic knife to prevent sticking.