Ingredient:
Tapioca flour: 500gr
Rice flour: 100gr
Sugar: 400g
Pandan leaves: 10 leaves
Green beans without shell: 200gr
Coconut milk: 600ml
Vanilla: 2 tubes
Cooking oil
Step 1: Prepare the ingredients
Green beans are washed and soaked in cold water for about 3-4 hours to soften (Can be soaked in the evening to save time)
Rinse the soaked green beans and then steam them with a super-heated steam fryer
Select STEAM mode, adjust to 100 degrees Celsius and steam for about 20 minutes.
When the green beans are mushy, put them in a blender, add a little salt and puree them
Pandan leaves are washed, cut into short pieces and put in the blender, add cup of filtered water to grind together, then sift the pandan leaf juice and set aside.
Step 2: Make cake dough
Mix well the mixture including: 250g tapioca flour, 50g rice flour, 200g sugar and then divide this mixture into 2 equal parts.
Half of this powder mixed with coconut milk, 2 vanilla beans and pureed chickpeas prepared in Step 1, mix well into mung bean paste
The remaining half of the powder is mixed with the pandan leaf juice prepared in Step 1, making it into pandan leaf powder
Step 3: Steam the cake
Put the pandan leaf powder mixture into the mold that has been coated with a thin layer of cooking oil and then place it on the steaming tray
Put the steaming tray in the oven, choose STEAM mode to steam at 100 degrees Celsius for 5 minutes for even cooking.
Take out the steamed cake to add another layer of mung bean paste, continue steaming in the oven for another 5 minutes.
Alternate layers of dough until all are used up. Each layer of dough that is poured on top will be steamed in the oven for about 3-5 minutes until done
