Grate the coconut and squeeze to get 1 2/3 cups coconut milk (about 380 grams). Cook 1/2 cup mung beans (about 100 grams) until soft, then blend with 3/4 cup coconut milk (about 200 grams) and 3/4 cup sugar (about 150 grams). Let cool slightly, then mix in 1/3 cup tapioca starch (about 50 grams) and 1 tablespoon rice flour (about 15 grams). Stir well and strain to get the mung bean layer mixture.

For the pandan layer, mix 3/4 cup pandan leaf juice (about 180 grams) with 3/4 cup sugar (about 150 grams), 1/3 cup tapioca starch (about 85 grams), and 1 tablespoon rice flour (about 15 grams). For the white layer, do the same but use 3/4 cup coconut milk (about 180 grams) instead of pandan juice. Grease a steamer pan with oil, then pour in each layer. Alternate green, yellow, white, yellow, and finish with green. Steam each layer for about 5 to 8 minutes.

Let the cake cool completely before removing from the pan. Use a thread to cut the cake for a cleaner look.