5 g vegetable oil (grease the mould)
pandan layer:
150 g pandan leaves (cut into smaller pieces and washed)
300 ml water
200 g tapioca flour
20 g rice flour
130 ml coconut milk
110 g sugar
2 ml vanilla essence
4 drops green coloring
mung bean layer:
75 g dried split mung beans (mung dal) (pre-soaked overnight, rinsed and strained)
170 ml coconut milk
150 g rice flour
130 g sugar
2 ml vanilla essence
Blend the Pandan leaves with water and strain out 200ml of Pandan mixture.
Mix the Pandan mixture with the tapioca flour, rice flour, coconut milk, sugar, green coloring and vanilla essence.
Strain the mixture
Steam the pre-soaked mung beans for about 15 – 20 mins or until soft.
Transfer the steamed mung beans into a blender, add coconut milk, rice flour, sugar and vanilla essence and blend till smooth.