Blend or pound the pandan leaves and strain to get 1 2/3 cups (400 ml) pandan juice. The green color of the cake depends on how many pandan leaves you use. In a bowl, combine 2 3/4 cups tapioca starch (about 400 grams), 1/2 cup sugar (about 100 grams), 1 can coconut milk (about 400 ml), and the hot pandan juice. Mix everything well until smooth.

For the yellow layer: Cook the split mung beans until soft, then add 1/2 cup water (about 100 ml), 1/2 cup sugar (about 100 grams), 3/4 cup tapioca starch (about 100 grams), 1 can coconut milk (about 400 ml), and 1 packet vanilla sugar. Blend until smooth.

To steam: Bring water to a boil in a steamer. Grease the cake pan with a little oil to prevent sticking. Pour in a layer of the green mixture and steam for about 5 minutes. Then pour in a layer of the yellow mixture and steam for another 5 minutes. Continue alternating layers until all the batter is used.

Once finished steaming, remove the pan and let the cake cool. Take it out, cut into pieces, and enjoy!