Bánh da lợn, steamed pandan coconut layer cake

Ingredients

• 400 g of tapioca starch (equivalent to 2 bowls)
• 400 g of sugar (2 cups)
• 6 frozen pandan leaves
• 1 bowl of water for the pandan
• 400 ml of coconut milk
• 1/6 of a teaspoon of vanilla
• a few drops of green dye
• 1/6 of a teaspoon of baking soda
• 80 ml of cold water
• 100 g of pre-cooked mung beans
• 100 grams of sugar

Cut the pandan leaves, mix them with a bowl of water, and press to extract the juice.

White dough: In a bowl, combine flour, sugar, 1/4 cup of coconut milk, and vanilla.

Green dough: Mix a bowl of flour, a bowl of sugar, a bowl of pandan juice, cold water, the coloring agent, and a little baking soda, which prevents the color from bleeding.

Bring the water from the steamer to a boil and heat a non-stick baking dish.

Pour each layer, pour a layer of white batter, cook it until it is almost set, then pour a layer of green batter, and so on.

Allow to cool completely before cutting.