1 ½ cup mung bean starch (paang tao)
Cook sugar in thin coconut milk over medium heat until sugar dissolved set aside to cool.
Mix all 3 types of flour together.
Divide the mixture into two equal parts then add pandan extract to one part of mixture.
Heat pan in steamer until hot then add flour mixture (about ¼ inch) cook the first layer until done, about 5 to 7 minutes.