Click here for full recipe (Bam vao day de xem cong thuc) <br />http://danangcuisine.com/?p=577 <br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/ <br />► Items in my kitchen and pantry http://danangcuisine.com/store/ <br /> <br />Subscribe for more videos: http://goo.gl/upfRRU <br /> <br />Join me on other social media <br />● Instagram: http://instagram.com/helenrecipes/ <br />● Google+ https://plus.google.com/+HelenRecipes/posts <br />● Facebook: https://www.facebook.com/danangcuisine <br />● Twitter https://twitter.com/HelenRecipes <br /> <br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;) <br /> <br />Ingredients <br />- 200g (7 oz) tapioca starch/flour = 1.6cup <br />- 50g (1.76 oz) rice flour = 1/3 cup <br />- 1 tsp pandan extract (or 5 fresh pandan leaves + 100ml water) <br />- 100g (3.5 oz) peeled mung bean = 1/2 cup <br />- 300 ml water = 1.25 cup <br />- 400ml (14 fl. oz) coconut milk = 1.66 cup <br />- 250g (8.8 oz) sugar = 1.25 cup <br />- pinch of salt <br />**To make the softer cake, the total amount of liquid (coconut milk+ water + pandan juice) should be 800ml <br />** You may need to add a few drops yellow food coloring as the color of mung bean batter is not vibrant enough <br /> <br />You may need the following equipments: <br />Blender http://amzn.to/11KFbb9 <br />Rice cooker http://amzn.to/15YoOgo <br />Silicon baking pan http://amzn.to/Y2EvOQ <br />Food Steamer http://amzn.to/14C8jas <br /> <br />Music by Purple Planet http://www.purple-planet.com/
