Steamed Tapioca Layer Cake

Ingredients:
300g tapioca flour/starch
100g rice flour
500g coconut milk
500g water
300g castor sugar
2-3 screwpine leave aka pandan ~ tied knot

Directions:

1. In a saucepan, heat water together with sugar & pandan leaves.  Bring to boil till sugar dissolve.  Let it cool completely.
2. Lightly grease the square pan with oil & put parchment paper & oil on the paper.
3. Then add the cooled sugar water into coconut milk.
4. Whisk in the tapioca & rice flours; whisk till homogeneous.  Pass batter through a sieve if it is lumpy.
5. Divide batter into 3 portions.  Add colors of your choice to two portions & leave one portion uncolored.  Weight each portion about 530g.
6. Prepare the steamer & steam on high heat.  Pour in your 1st layer (white) about 180g into the lined square pan.  Steam for about 4 mins.
7. Make sure layers are cooked before adding the next layer of batter.  Always stir the batter well before pouring it into the pan. (Note: First 3 layers for 4 mins each, 4th-6th layers for 5 mins, 7th & 8th layers for about 6 mins each & final layer for 10 mins)
8. Repeat till all 9 layers are finished.  Leave to cool before cutting the steamed cake.