Estimated
Servings: 12 slices
Step 1:
Make coconut flour mix
14 ounces tapioca flour
½ cup rice flour
14 ounces coconut cream
1 ½ cups water
2 cups sugar
½ teaspoon salt
3 tablespoons vegetable oil
Add the dry ingredients in
a bowl and mix it until combined. Then pour the wet ingredients in a separate
bowl and whisk them up. Now add the dry
ingredients into the wet ingredients in batches and mix them together until the
flour completely dissolves in the liquid. Allow mixture to rest for half an
hour at room temperature. Then divide mixture into 3 containers and set aside.
Step 2: Prepare mung
bean layer
1 cup split mung beans
2 cups water
Pour 1 cup of water in a
bowl of mung beans, soak them for about 30 minutes and then drain them. Next
cook the mung beans in one cup of water on medium heat for about 5-7 minutes or
until completely softened. Then pour the cooked mung beans and a container of
coconut/flour mixture into a blender and turn the blender on high to mash the
mung beans into a creamy consistency.
Finally pour into a container and set aside.
Step 3: Create pandan &
coffee layer
1 tablespoon brewed coffee
½ teaspoon pandan extract
Pour coffee into one of the
remaining coconut/flour mixture, mix well and set aside. Then add the pandan
extract to the other coconut/flour mixture, mix and set aside.
Step 4: Steam the cake
Water to steam
1 teaspoon vegetable oil
Turn your stove on high and
bring your steamer water to a boil. Then spread oil all over the inside of an aluminum
bowl (I used a 9 inch bowl), place it in the steamer and put the lid on top.
When the steamer gets hot, pour the pandan mixture into the aluminum bowl until
it creates a thin layer covering the bottom of the bowl. Allow it to steam on
high heat for about 4-5 minutes or until the layer is completely solid.
Next, pour in the coffee
mixture on top of the pandan layer until it creates a thin brown layer that
completely covers the green layer. Steam it on high heat for about 4-5 minutes
or until the layer is completely solid.
Then pour in the mung bean
mixture on top of the brown layer until it creates a thin yellow layer that
completely covers the brown layer. Steam it on high heat for about 4-5 minutes
or until the layer is completely solid.
Now repeat this process
until the aluminum bowl fills to the top with several layers.
***When steaming this cake,
make sure to wipe the water off the lid between steaming each layer or tie a
clean kitchen towel on the lid to absorb the water from the lid while the
layers are steaming.
Finally turn off the heat,
and carefully remove the aluminum bowl from the steamer. Allow the cake to
completely cool off and then place a serving plate on top of the bowl. Then flip
the plate over until cake is on top of the plate. Now you can cut the cake into
whatever shapes you’d like!
You can eat this cake by
peeling off the layers and savoring each flavor a layer at a time or you can
just take a bite and taste all of the layers together.
