Put the coconut sugar, salt and pandan leaves into a bowl. The coconut sugar must be mashed first to melt it.

Pour boiling water into a bowl and stir until the coconut sugar melts.

Add coconut milk and mix well.

Add rice flour and tapioca flour and mix well.

Strain the prepared batter and weigh the total weight. Divide the total weight of the coconut sugar batter by 5, so you know how much weight you need to pour into the steam each time.

Repeat steps 1 to 5 to prepare the coconut milk batter. Divide the total weight of coconut milk powder by 4, so that you can know how much weight you need to pour in each time for steaming.

Apply oil around the mold. You can also spread banana leaves on the bottom.

Turn on the fire and boil the steamer, put the mold in to preheat.

After the steamer is on steam, pour in the coconut sugar batter as the first layer, and steam for 5 minutes on medium heat. Remember to stir the batter before pouring it in.

After the first layer is steamed, pour in coconut milk batter as the second layer and steam for 5 minutes on medium heat. Remember to stir the batter before pouring it in.

The steaming time and temperature may need to be adjusted as the kuih level gets higher. After each layer is evaporated and solidified, a matte surface will appear.

Repeat this operation until the ninth layer of coconut sugar. The last layer needs to be steamed for 10 minutes on medium heat to make sure it be cooked.

After steaming, take it out and let it cool. If you are in a hurry to demould and slice, you can soak the mold in ice water. But make sure that the mold is seamless.

Wait until it is completely cool before unmolding and slicing.