Click here for full recipe (Bam vao day de xem cong thuc) www.danangcuisine.com/2012/08/... Ingredients - 200g (7 oz) tapioca starch/flour = 1.6 cup - 50g (1.76 oz) rice flour = 0.4 cup - 1 tsp pandan extract (or 5 fresh pandan leaves + 100ml water) - 100g (3.5 oz) peeled mung bean = 1 cup - 300 ml water = 1.25 cup - 400ml (14 fl. oz) coconut milk = 1.66 cup - 250g (8.8 oz) sugar = 1.25 cup - pinch of salt **To make the softer cake, the total amount of liquid (coconut milk+ water + pandan juice) should be 800ml ** You may need to add a few drops yellow food coloring as the color of mung bean batter is not vibrant enough You may need the following equipments: Blender amzn.to/11KFbb9 Rice cooker amzn.to/15YoOgo Silicon baking pan amzn.to/Y2EvOQ Food Steamer amzn.to/14C8jas You can also find me at: Instagram: instagram.com/helenrecipes/ Facebook: www.facebook.com/danangcuisine Twitter twitter.com/HelenRecipes Music by Purple Planet www.purple-planet.com/

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