1. In a pot, mix sugar and coconut milk together. Heat over medium heat for about 5 minutes, stirring constantly, until the sugar dissolves. Do not boil. Remove from heat and let cool completely.

2. Steam the tray or mold in boiling water for about 15 minutes. This helps the first layer set better.

3. In a large bowl, combine rice flour, tapioca starch, and arrowroot flour. Gradually pour the cooled coconut mixture into the flour. Knead the batter by hand for about 15 minutes until smooth with no lumps. Strain through a sieve.

4. Split the batter into 2 portions Mix one portion with pandan juice (green) Mix the other portion with jasmine-scented water (white)

5. Pour about 1/3 cup of white batter into the preheated tray. Cover and steam for 5 minutes. Open the lid and pour in the green batter (same amount). Steam for 5 minutes. Repeat alternating colors until you finish the batter (about 9–10 layers).For the final layer, steam for 7 minutes. Remove from the steamer and let cool completely at room temperature (at least 3 hours) before cutting.

6. Use a knife dipped in hot water to slice the cake into squares.