Prepare the Coconut Mixture

1. 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:
3. 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

1. 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

1. 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.
2. 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.
3. For the last layer, add an extra drop of pink coloring to deepen the shade. Steam for an additional 6 minutes.

Cool and Serve

1. 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.
2. Grease a knife with a little oil to prevent sticking while cutting. Serve at room temperature.