In a large mixing bowl, combine tapioca starch, tapioca flakes, rice flour, sugar, and salt.

Gradually add the coconut milk while whisking.

Check the mixture to ensure that no dough crumbs remain.

Use a sieve to strain the mixture from the prior step. Divide it into two uniform portions. One portion is the coconut layer, and the other will be used to craft the pandan layer.

Use a blender to mix the pandan leaves into one of either portions. Strain this mixture using a kitchen cloth and then pour it back into the bowl. Now, you'll have to separate bowls: one for the coconut layer and one for the pandan layer.

Place a steaming pot filled with water on medium heat.

Once boiling, carefully place your baking mold inside.

Close the lid and allow it to steam for 5 minutes.

Evenly spread a thin layer of either coconut or pandan within the baking mold, ensuring the base is covered.

Seal the pot with the lid and steam for 5 minutes.

Promptly lift the lid, and wipe its underside to prevent any water droplets from falling into the mold.

Pour in the next layer, and steam for another 5 minutes.

Repeat the process until all layers have been steamed.

Serve immediately or chill in the fridge.