Instructions

1. In a blender, blend the pandan leaves with 1 cup of coconut milk until smooth. Strain the mixture to remove any solid particles, setting aside the pandan-infused coconut milk.
2. In a large mixing bowl, combine the rice flour, tapioca starch, pandan-infused coconut milk, 1/2 cup of sugar, and salt. Stir well until the mixture is smooth and free of lumps.
3. Soak the mung beans in water for at least 4 hours, or overnight. Drain and steam the mung beans until they become soft. Mash the beans with a fork or a blender until smooth.
4. In a saucepan, combine the mashed mung beans, the remaining 1/2 cup of sugar, 1 cup of water, and vegetable oil. Cook over low heat, stirring constantly, until the mixture thickens into a paste. Let it cool.
5. Grease a round cake pan with vegetable oil. Pour a thin layer of the pandan batter (about 1/4 inch thick) into the pan and steam for about 5 minutes, or until set.
6. Once the pandan layer is set, spread a layer of the mung bean paste over it. Steam for another 5 minutes.
7. Repeat this process, alternating between the pandan batter and mung bean paste, until all the batter and paste are used. The final layer should be the pandan batter.
8. Steam the layered cake for an additional 30-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool completely before slicing into pieces and serving. The cooling process will help the layers adhere together better.