Wash and chop the pandan leaves, then blend them with water. Strain to get 2/3 cup (150 ml) pandan juice. Add 2/3 cup (150 ml) coconut milk, sugar, and tapioca starch. Mix well until smooth and no lumps remain. For a smoother batter, strain through a fine mesh sieve.

After mixing the green batter:

Cook or steam the mung beans until soft. Blend with 3/4 cup (200 ml) coconut milk until smooth.

Add tapioca starch and sugar to the mung bean mixture. Mix well until smooth and lump-free. Strain through a sieve for a finer texture.

Bring water in a steamer to a boil. Lightly grease the cake pan with oil. Pour in a layer of green batter and steam for 5 minutes until set. Remove from steamer.

Pour in a layer of yellow batter and steam until set.

Continue alternating green and yellow layers, steaming each layer until set, until the pan is full. Finish with a green layer on top.

This chewy, fragrant cake is delicious and fun to eat!