Mix the young green rice flakes with shredded coconut and granulated sugar. Then add the coconut milk and pandan leaf juice, and mix until the rice flakes absorb the liquid. If you prefer, you can eat it at this stage as a fragrant coconut rice flake snack. If you don't have pandan leaf juice, you can substitute with more coconut milk and a little vanilla extract.

Soak the peeled split mung beans until soft, then cook with a little fresh milk or coconut milk, a bit of sugar, and a pinch of salt for flavor. Cook until soft, then mash until smooth.

Once the ingredients are ready, wrap the cakes. Wrap them just like traditional Banh Tet, but it's easier since these are steamed and don't need to be wrapped too tightly. After wrapping, steam for 30 minutes until cooked.