Steamed Layer Cake: Pandan & Mung Bean Flavor

Hello and Nyob Zoo Foodies!

Another popular SouthEast Asian dessert. This dessert can be seen and made in different flavors in Singapore, Vietnam, Thailand, Malaysia, and many more countries. Today, I'll be showing you how to make the pandan and mung bean flavor steamed layered cake. This steamed layered cake will have 9 layers! WOWZA. One of the most eye catching dessert but also a very time consuming one since it takes time to cook each layer as well as a 5-6 hrs wait after it's cooked. Yes, yes, yes, very tedious. But worth the glory. There's a lot of recipes for this dessert depending on what texture you want. So if you like a peel-able, thinner layers, chewy, bouncy, but also soft texture, then this recipe is for you. If you like a more thicker layer, soft, and less chewy texture, then this recipe may not be for you. So give it a try and let me know if this recipe is easy to follow. And yes! This dessert can be made a day before, store in the fridge and serve the next day. Happy cooking!
#SouthEastAsianDessert

WHERE TO GET ARROWROOT STARCH?
Check online and or your local grocery store (some may not have it) in the bake goods area.
CAN I USE ANOTHER STARCH INSTEAD OF ARROWROOT STARCH?
You can try using cassava starch and or mung bean starch instead. They may work. :)

WRITTEN RECIPE HERE:
http://chawjcreations.com/2020/04/06/...

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INGREDIENTS:
--PANDAN FLAVOR--
1 cup pandan water (1 cup water blend with 2 pandan leaf chopped)
600 ml coconut milk (2.5 cups)
1 cup sugar
½ tsp salt
1 ½ cup tapioca flour
¼ cup rice flour
⅓ cup arrowroot flour
1 tsp pandan extract
--MUNG BEAN FLAVOR--
⅓ cups mung bean soaked overnight
1 cup water for cooking the mung bean
600 ml coconut milk (2.5 cups)
1 cup sugar
½ tsp salt
1 ½ cup tapioca flour
¼ cup rice flour
⅓ cup arrowroot flour
½ tsp pandan extract
Water to add up to 1 cup w/ the pureed mung bean if needed
Yellow food coloring
--MISC--
9x3 inch round pan or 9x9 square pan
1 Tbsp Oil