Directions

To cook

1. In a large saucepan, heat up water with sugar and knotted pandan leaves under a medium flame. Cook until sugar is dissolved, and then discard pandan leaves and mix in coconut milk. Set aside to cool.
2. Place tapioca flour, rice flour and salt in a medium mixing bowl.
3. Mix in the sugar and coconut mixture with a whisk until well incorporated. Strain mixture through a sieve to remove any lumps, then divide the mixture equally into 2 separate bowls.
4. Add 1 to 2 drops of red food colouring into one bowl.
5. Grease a 1 litre rectangular glass bowl with some cooking oil, and place in a steaming pot with rolling boiling water, cover and heat the glass bowl for 3 minutes.
6. Pour in about 100-125ml of pink mixture into a glass bowl, cover and steam for 7-8 minutes on medium-high heat.
7. Once a layer is cooked, leave the cover open for 30-40 seconds before pouring in the white mixture.
8. Continue the alternating mixture until both mixtures are used up.
9. For the final or top layer, add in another drop of red coloring for a deeper tone.
10. Steam a further 5 minutes when all layers are completed.
11. Set aside to cool before slicing.