Prepare the Coconut Mixture

• 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.
• 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.

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

• 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.
• Pour about 1/2 cup of the white batter into the heated pan. Steam for 4 minutes, or until set. Add 1/2 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.
• For the last layer, add an extra drop of pink coloring to deepen the shade. Steam for an additional 6 minutes.

Cool and Serve

• 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.
• Grease a knife with a little oil to prevent sticking while cutting. Serve at room temperature.