Vietnamese Pandan Rice and Mung Bean Cake Recipe

For the Yellow Layer

1. Gather the yellow layer ingredients.

2. Rinse the mung beans several times. Place in a bowl and pour in two cups of water. Discard any piece that floats to the surface.

3. Cover loosely and leave to soak for at least four hours. Overnight in the refrigerator is recommended.

4. Rinse the beans several times again. Drain and pour into a pan.

5. Pour in about a cup and a half of water.

6. Bring to the boil over high heat. Cover, lower the heat to medium, and simmer until mushy. Depending on the quality of the beans, this can take anywhere from half an hour to an hour and a half. Add water, a quarter cup at a time, if the mixture dries up before the beans are soft. Turn off the heat cool completely.

7. When the cooked beans have cooled, strain to remove any excess water. Pour the beans into the blender and add the sugar and salt.

8. Puree the beans.

9. In a medium bowl, stir together the coconut milk, rice flour, and tapioca starch.

10. Add coconut milk mixture to the blender with the beans and process until smooth. Set aside.

For the Green Layer and Cooking

1. Gather the ingredients.

2. Stir together all the ingredients for the green layer in a medium bowl.

3. Prepare the steamer. Pour water into the pan and start heating it to boiling point.

4. Lightly spray eight to 12 single-serve ramekins. 

5. Pour about two tablespoonfuls of the green mixture into each ramekin. Arrange the ramekins in the steamer basket and steam for about seven minutes or until the top of the green layer is firm to the touch.

6. Divide the yellow mixture among the ramekins. Steam for 10 to 12 minutes or until firm. 

7. Divide the remaining green mixture among the ramekins. Steam for another five to seven minutes.

8. Loosen the cakes with an oiled knife. Serve warm or at room temperature. You may drizzle them with more coconut milk and sprinkle with toasted sesame seeds.