Peeled mung bean kernel ? cup (100g)

Water-ground tatsoi flour (tapioca) 1 3/4 cups (210g)

Water-ground sticky rice flour ? cup (30g)

Water 1 cup (250ml)

Coconut milk 1 can (400ml)

Sugar approx. 1 cup (200g)

Salt 1/4 teaspoon (2 grams)

Spotted Essence 1/3 teaspoon

How to Make Vietnamese Nine-Layer Cake

For the powder, I used Three Elephants brand

Wash the mung bean kernels and soak them in water for at least three hours or overnight.

Soaked mung bean kernels again rinsed and strained, put into a wide shallow container, add water, the amount of water can not cover the surface of the mung bean on it. Steamer pot of water boiling, into the pot on high heat steaming about fifteen to twenty minutes, easily pinched with the fingertips scattered is cooked. Let it cool slightly.

Put all the remaining ingredients, except the glistening essence, into a bowl and mix well until the mixture is smooth and grain-free. Divide the mixture into 1/3 and 2/3 portions. You can use a measuring cup or a kitchen scale to divide by weight.

Add the cooled cooked mung bean seeds to the 1/3 portion of the batter and beat with a blender until smooth.

Add the speckled essence to the other 2/3 of the batter and mix well.

Place a steamer basket or pot with more water on high heat, lightly grease a 10-inch cake pan, and place it in the pan to steam.

Apply about a half-cup portion to each layer, starting with the green layer, and steam over high heat for about four minutes per layer until the batter runs out, and the top layer should be green. (To add the green layer stir the batter with a spoon first, as the powdered ingredients will settle.)

Steamed lasagna should be allowed to cool completely before cutting. It will keep for four or five days when sealed and refrigerated. After a day or two of refrigeration, the cakes will harden slightly and become sticky in texture. The longer you refrigerate it, the harder it will get, so just take it out and re-steam it and cool it down.