1, For the batter: Mix together 1 cup of rice flour, ½ cup of all-purpose flour, ¼ cup of coconut milk, salt and sugar (about ½ tsp each) and 1 cup of cold water. Stir well and let the batter rest for about 30 minutes.
2, Season the shrimps lightly with some salt and pepper. Season the pork with some garlic, shallots, salt, sugar, chicken stock and pepper. Add the soaked mung beans into a steamer and steam for about 15 - 20 minutes until they are soft. Quickly stir-fry the seasoned minced pork with some vegetable oil.
3, Heat at least 3 inches of oil in a small saucepan. Then quickly deep the mold into the oil to avoid sticking. Pour in some batter, some mung beans, some meat, then more batter and a shrimp on top.
4, Slowly submerge the ladle into hot oil. When the top surface of the cake reaches the oil level, hold for about 10 seconds so the batter won't spill out. After that you can lower the mold deeper to the oil. Fry until it turns golden brown, then use a handle of a spoon or paring knife to unmold the cake. Then you can drop the cake into the oil and fry until it turns golden brown on all sides.
5, Shred some carrots and daikn and place in a bowl. Mix with a tbsp of sugar and 2 tbsp of vinegar, then toss well. Also prepare some Vietnamese herbs and a bowl of dipping fish sauce.
6, To serve, cut the cake in half, place it on top of a piece of lettuce or mustard leaf, and top with some herbs, some pickles, and then roll it up, dip into the sauce and enjoy.