For the mung bean layer: Blend the steamed mung beans, coconut milk, sugar, tapioca starch, and glutinous rice flour until smooth. Strain through a fine mesh sieve.

To steam the cake: Fill a steamer with water and bring to a boil. Line the lid with a towel to prevent condensation from dripping onto the cake and causing the layers to separate. Grease the cake pan with oil to prevent sticking.

Place the cake pan in the steamer. Pour in a layer of the pandan batter, cover, and steam over high heat (steam each layer for 5–7 minutes, depending on thickness). When the pandan layer turns translucent, reduce the heat and pour in a layer of mung bean batter. Cover and steam until set. Continue alternating layers until all the batter is used. Note: Let the cake cool completely before removing it from the pan. Good luck!