Prepare all ingredients, wash thoroughly, and let drain. Wash the fresh herbs and let them drain. Clean the shrimp, squid, and mushrooms.

Soak the rice, mung beans, and dried corn for 1 hour, then blend until smooth. Do not use sticky rice.

Cook the pineapple, tomatoes, garlic, chili, and sugar. Peel the tomatoes. Blend everything together, then pour into a pot and add coconut water, fish sauce, and salt. Adjust seasoning to taste.

Heat a pan, add oil, then shrimp, squid, and beef. Pour in the batter, add bean sprouts and green onions, and cover with a lid. When the pancake is almost cooked, add the eggs. Once the pancake is golden and crispy, remove from the pan. Serve with dipping sauce, fresh herbs, and cucumber.