Place coconut sugar, regular sugar, and 200 ml of coconut in a medium saucepan. Bring to a simmer until the sugar melted
Meanwhile, mix the mung bean flour and the remaining 700 ml of coconut milk. Stir this flour mixture into the coconut sugar mixture and continue to stir. After about 8-10 minutes, the mixture will start to thicken. Continue to cook until the color gets darker and the mixture turns translucent. The batter will be thick but pourable
Pour this into a heat-proof container. Smooth with a rubber spatula and let it cool down
Prepare the coconut mixture:
While waiting for the cake to cool down, prepare a steamer by bringing the water to a boil. Mix the coconut with a pinch of salt and cut pandan leaves into smaller pieces and mix with the coconut. Steam for about 10 minutes on high heat. Set aside to let it cool down before rolling the cake
Putting it together:
Unmould the cake from the container. You should be able to do this without any difficulty as the cake doesn't stick to the container at all. It has this soft and jiggly texture once it is cooled down. Use a plastic knife or rub a thin layer of oil on a knife and cut the cake into squares
Roll each square in the coconut mixture and serve.
Reheat:
Save any leftover in the refrigerator for up to 5 days. Do not freeze any leftover as they do not do well after freezing