Yummy Vietnam suggests 6 steps below

Step 1: Remove the unqualified green rice flake seeds then wash with cool water. Soaking green rice flake into warm water for 40-45 minutes to make them soften. Make sure the water just covers the surface of green rice flake.

(Photo: Yummy Vietnam)

Step 2:

Soak the mung beans for 3 hours to make it tender then steaming.

After the mung beans are cooked, add them with 30g sugar, a little water to blend

Step 3:

Add blended mung beans, cooking oil and ½ glutinous flour into a non-stick frying pan. Take the low heat to cook the mung beans until they become viscous.

Add some grapefruit flower extract then stir well to get the fragrant scent.

Take the mung beans paste out and cover with cling firm then set aside.

Step 4:

Add 300ml water, 50g sugar and pandan into a pot. Cook to dissolve the sugar then take the pandan leaves out and add green rice flake into the pot.

Stir-fry the green rice flake with low heat, remember to stir well to avoid being curdled. When the green rice flake dissolving and getting elastic, turn off the heat

Note: if you add water too much, leading to green rice flake is diluted, to solve this you can sprinkle with some glutinous flour for draining.

Step 5:

Waiting for green rice flake cool down, you can wrap the cake.

When Green rice flake is still hot, it’s difficult to wrap and when pouring green rice flake into plastic film wrapper may harm to your health.

Prepare 1 bowl of cooking oil.

Soaking a spoon into cooking oil then ladle some green rice flake and pour into a plastic bag. Using this spoon to spread a thin layer of green rice layer and shape the cake squared.

The next is a mung beans layer

Finally, spread a layer of green rice flake on top to cover the mung beans (using a spoon soaked into cooking oil to avoid stickiness).

Wrap a plastic bag layer and finely shape corners of the cake