Banh Da Lon

Ingredients

• Vegetable oil - 1 tablespoon
• Salt - 1/4 teaspoon
• Water - 1/2 cup
• Sugar - 1/2 cup
• Mung bean - 1 cup, soaked and peeled
• Tapioca starch - 1/4 cup
• Rice flour - 1 cup
• Coconut milk - 1 cup
• Pandan leaves - 10 leaves

Instructions

1. In a blender, blend the pandan leaves with coconut milk until smooth. Strain the mixture to remove any solids.
2. In a mixing bowl, combine the rice flour, tapioca starch, pandan-coconut mixture, sugar, and salt. Mix well until smooth.
3. In a steamer, steam the mung beans until soft. Mash the beans with a fork or a blender until smooth.
4. In a saucepan, combine the mashed mung beans, sugar, water, and vegetable oil. Cook over low heat, stirring constantly, until the mixture thickens.
5. Grease a round cake pan with vegetable oil. Pour a thin layer of the pandan batter into the pan and steam for 5 minutes, or until set.
6. Repeat the process, alternating between the pandan batter and mung bean filling, until all the batter and filling are used.
7. Steam the layered cake for 30-40 minutes, or until cooked through.
8. Allow the cake to cool before slicing into pieces and serving.