Rinse the mung beans thoroughly. Add water and a pinch of salt, then cook until soft. Blend the cooked mung beans in a blender until smooth.

Add 2 cups (500 ml) warm water to the shredded coconut and squeeze to extract the coconut milk. Set aside the coconut milk.

Divide the tapioca starch, rice flour, and sugar in half. Mix one half with the coconut milk and stir until dissolved. Add the blended mung beans to this coconut mixture.

Add another 2 cups (500 ml) water to the remaining coconut pulp and squeeze to extract the thin coconut milk.

Prepare a steamer and cake mold. Brush a little oil in the mold and preheat it. Pour in a layer of the green pandan batter first. Once this layer is set, pour in a layer of the mung bean batter. Continue alternating layers until all the batter is used.