Remove from heat and divide coconut mixture into two equal portions.
In a bowl, combine 75g rice flour and 75g tapioca flour.
Add 150ml water and stir.
Add one portion of the coconut mixture and stir until no lumps.
Strain batter.
Divide the white batter into 3 1/2 portions and set aside.
In another bowl, combine 75g rice flour and 75g tapioca flour.
Add 150ml pandan extract and stir.
Add the other portion of the coconut mixture and stir until no lumps.
Add in the 1/2 bowl portion of white batter into the pandan batter and mix.
Strain batter.
Divide the pandan batter into 4 equal portions.
Heat an 8-inch tray in a steamer.
Pour the first pandan batter layer into the heated tray.
Cover the tray with aluminium foil and steam for 5 minutes.
Repeat with white batter and steam for 5 minutes.
Continue with the third layer (pandan batter) and steam for 5 minutes.
Next is the white layer again and steam this 4th layer for 5 minutes.
The fifth layer is pandan batter and this time steam for 7 minutes.
Continue with the white batter for the sixth layer and steam for 7 minutes.
Next layer is pandan batter and this final layer requires a thorough steaming time of 15 minutes. Check the water level in your steamer as you may need to add water into it.
Once done, remove from steamer and cool completely before attempting to cut the cake.