Ingredients:
2 cups tapioca starch
1/2 cup rice flour
1 1/4 cup sugar
1 can coconut milk (13 oz) + 1/2 cup water
1 cup cooked yellow split mung beans (soaked for 1 hour & steam until cooked, 30 minutes)
Directions:
Boil the 1/2 cup water and add the sugar until dissolved. Set aside.
In a large bowl, combine the rice flour and tapioca starch.
Add the coconut + water mixture to the flour mixture. Stir.
Add the water/sugar syrup to the mixture.
Divide the mixture into 2 parts.
Yellow layer - add the mung beans and mixture to a food processor. Blend until smooth. Sift the mixture to remove the lumps. Add yellow food color.
Green layer - add food color and mix.
Place a metal container in a steam pot. Add one layer of green. When solid, add yellow layer. Continue until all layers are finished.
Once cool, cut the tapioca cake. When it's warm, it is really sticky and get more firm once cooled.
Recipe by: Annie Vang
