Bánh Da Lợn Recipe (Vietnamese Steamed Layer Cake)

Make the pandan leaves batter by mixing 10.14 ounces of pandan juice with 4.93 ounces of tapioca flour, 0.52 ounces of all-purpose flour, 2 teaspoons of sugar, and 1.69 ounces of coconut milk.
Run the mixture through a sieve for a smoother consistency.
Bring together a mixture of 3.52 ounces of cooked pounded or blended green beans with 13.52 ounces of coconut milk, 2 teaspoons of sugar, 2.46 ounces of tapioca flour, and 0.35 ounces of all-purpose flour.
Pour the mixture through a sieve for a smooth texture.
Place a mold into your steamer with a brush of oil on the mold’s surface to prevent the cake from sticking. Cover the lid to start heating the mold.
Pour 4.05 ounces of green bean batter into the heated mold and steam for 5 minutes until the cake is about 90% cooked. You can also start with pandan batter for the first layer.
Cover the mold with a towel to catch any moisture from the lid. Next, add 4.05 ounces of pandan batter on top for the second layer and steam for another 5 minutes.
Repeat the process until the cake has 3 - 4 layers (this recipe produces 6 layers). Spread the batter evenly to form uniform layers.
After adding all the batter, steam the cake for an additional 20 minutes to fully cook it. If using a smaller mold, adjust the steaming time as needed.
Chill the steamed bánh da lợn in cold water before removing the cake. Cut the cake into serving bites and enjoy.