Soak the mung beans overnight, then steam until cooked.

Blend the cooked mung beans until smooth.

For the yellow batter: Combine 1 cup cooked mung beans (about 200 grams), 1 cup sugar (adjust to taste), 1 cup tapioca starch (about 150 grams), 1/4 cup rice flour (about 30 grams), 3/4 cup coconut milk (200 ml), and 1 1/4 cups water (300 ml). Blend the water, sugar, and mung beans in a blender until smooth, then add the flours and mix well.

For the green batter: Mix 2 2/3 cups tapioca starch (about 400 grams), 3/4 cup coconut milk (200 ml), 1 1/4 cups water or pandan juice (300 ml), food coloring (if using), and 1 cup sugar (about 200 grams, adjust to taste). Stir everything together until the starch is fully dissolved.

Once both batters are ready, it’s time to steam. I like to use silicone muffin molds, but you can use any mold you have. If you’re not using silicone, lightly grease the molds with oil. Place the molds in the steamer for 2–3 minutes to preheat, then pour in the batters one layer at a time, starting and ending with the green layer. For even layers, use the same amount of batter for each (for example, one tablespoon per layer).

The cake is done! How does it look? 😁😁😁 Enjoy your Bánh Da Lợn!