Prepare the Coconut Mixture:

1. Boil the liquids:
   • In a medium pot, combine water, sugar, and pandan leaves. Bring to a boil, stirring until the sugar dissolves.
   • Turn off the heat, remove pandan leaves, and stir in the coconut milk. Let the mixture cool completely.
2. Mix the flours:
   • In a large bowl, whisk together tapioca flour and rice flour. Gradually add the cooled coconut mixture, whisking continuously until smooth.
   • Strain the batter through a sieve to remove lumps.
3. Divide and color:
   • Divide the batter into two equal portions. Add rose pink coloring to one portion, leaving the other portion white. Stir each batter well before using.

Steam the Layers:

4. Prepare the pan:
   • Grease a 7-inch (18 cm) square or round cake pan with a little oil. Place the pan in a steamer and preheat for a few minutes over high heat.
5. Steam the layers:
   • Pour about ½ cup of the white batter into the heated pan. Steam for 4 minutes, or until set.
   • Add ½ cup of the pink batter on top of the white layer. Steam for another 4 minutes.
   • Repeat the process, alternating layers, until all batter is used. Stir the batter each time before pouring.
6. Create a final vibrant layer:
   • For the last layer, add an extra drop of pink coloring to deepen the shade. Steam for an additional 6 minutes.

Cool and Serve:

7. Cool completely:
   • Allow the kuih to cool completely in the pan. Invert the pan to release the cake.
   • Brush a little oil over the surface for a glossy finish, if desired.
8. Slice neatly:
   • Grease a knife with a little oil to prevent sticking while cutting. Serve at room temperature.