Step 1

In a small saucepan, combine the water, tapioca starch and baking powder. Stir well to dissolve the starch.

Step 2

Heat the mixture over Low heat whisking constantly to prevent the starch from settling. In 5-6 minutes or when the mixture starts to cling to whisk, turn off the heat and mix quickly removing any lumps. Whisk for 2-3 minutes or until the mixture thickens into a loose batter.

Step 3

Heat the waffle cone maker using Medium High heat (heat setting #4 on the Chef's Choice Waffle Cone Maker 838). When the waffle maker is hot, add 1 heaping Tbsp batter into the center of the griddle. Close and latch the lid. Cook for 4 minutes. When done, use a spatula to remove the tapioca paper. Transfer to a wire rack and let cool.

Step 4

Continue with the same steps to make more tapioca paper with the rest of the batter.

Step 5

Wash the mung bean by swirling in cold water for 30 seconds and then pouring out the rinse water. Repeat this process 1-2 more times or until the water is mostly clear.

Step 6

Transfer the mung bean into a stackable pan along with the salt.

Step 7

In a measuring cup, combine the water and coconut milk. Pour the mixture into the pan and combine with the mung bean. Level out the mung bean using a spatula.

Step 8

Wash the glutinous rice by swirling in cold water for 30 seconds and then pouring out the rinse water. Repeat this process 1-2 more times or until the water is mostly clear.

Step 9

Transfer the rice into a stackable pan along with the salt. In a measuring cup, combine the water and Pandan paste. Pour the liquid into the pan with the rice and combine well. Level out the rice using a spatula.

Step 10

Stack the pans with the mung bean on the bottom and the glutinous rice on the top. Cover the rice pan with a vented lid. Secure the pans with the handles.

Step 11

Add 2 cup boiling water into the inner pot of an 8 quart Instant Pot. Place the stacked pans into the inner pot. Cover with the pressure cooking lid and set the steam release handle to "Sealing".

Step 12

Select the "Multigrain" button or use the "Manual" button and set to High pressure cook for 15 minutes.

Step 13

Once the cook time is completed, allow for a 10 minute natural pressure release. Release the remaining pressure manually.

Step 14

Remove the pans and place on a trivet.

Step 15

Add sugar to the cooked mung bean. Use a paddle spoon to mash the mung bean and combine everything together. Set aside for now.

Step 16

Uncover the rice pan and gently combine the rice together.

Step 17

Cover both pans to keep everything warm.

Step 18

Transfer the peanuts into a small food processor and pulse for 5 seconds. Add the sesame seeds, sugar and salt and pulse for another few seconds. Transfer the topping into a small bowl.

Step 19

Place a tapioca paper on a flat surface. Transfer some Pandan sticky rice onto the tapioca paper. Spread a generous amount of mung bean paste on half of the sticky rice. Add some fresh shredded coconut. Sprinkle with the peanut sesame topping. Gently fold the tapioca paper in half sandwiching the filling in the middle.

Step 20

Store the tapioca paper in an air-tight bag or container in the pantry for 1 month.

Step 21

Refrigerate any remaining portions of the mung bean paste, sticky rice and shredded coconut for up to 1 week. Warm the mung bean paste and sticky rice in the microwave to enjoy again. Optionally freeze for up to 2 months.