Steamed layer cake - Bánh da lợn | Helen's Recipes | Helen's Recipes (Vietnamese Food)

Ingredients
- 200g (7 oz) tapioca starch/flour = 1.6cup
- 50g (1.76 oz) rice flour = 1/3 cup
- 1 tsp pandan extract (or 5 fresh pandan leaves + 100ml water)
- 100g (3.5 oz) peeled mung bean = 1/2 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 http://amzn.to/11KFbb9
Rice cooker http://amzn.to/15YoOgo
Silicon baking pan http://amzn.to/Y2EvOQ
Food Steamer http://amzn.to/14C8jas

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