Rice is to asia what wheat is to most of the western world. And while the west has vanilla for its go-to flavoring, in asia, there is pandan. Traditional cakes, many flavored with pandan, are made with rice flour. And because ovens, as they are known in the west, are not native to asia, rice cakes are often steamed rather than baked. If you can find split mung beans, use them as they cook much faster than whole mung beans. While nothing compares to fresh coconut milk, if you have difficulty making it from freshly grated coconut, use canned coconut milk or coconut powder dispersed in warm water.
