For the cake dough: Add all the cake dough ingredients to a mixing bowl and whisk until smooth. Add 1 drop of green food coloring for a brighter color, if desired.
- For the filling dough: Add all the filling dough ingredients to a separate bowl and whisk until smooth.
Let both batters rest for at least 15 minutes.

Mix the green rice with 1 tablespoon pandan leaf extract (about 15 ml) and 1 teaspoon sugar (about 5 grams). Let sit for 10 minutes to allow the green rice to soften, then mix in 1/4 cup (about 40 grams) of the steamed mung beans.

Add the remaining mung beans to the filling dough. For a smoother texture, you can puree the mung beans before mixing them into the filling dough.

Set up a steamer on the stove. Grease the molds with oil to prevent sticking. You'll make three layers: dough - filling - dough.
Spread a layer of green rice and coconut in the mold, stir the cake dough and pour in a layer, steam for 10 minutes until set. Then stir the filling dough and pour in a layer, steam for 15 minutes. When the filling is slightly set, add another layer of green rice and coconut, then pour in another layer of filling dough. Steam for 20-25 minutes until the cake is translucent and fully cooked. This recipe makes two oval molds.

Once cooked, remove the cakes from the molds, let cool, then cut into pieces. Wrap each piece in plastic wrap and store in the refrigerator. Enjoy within 1-2 days.