Clean and cut pandan leaves into small pieces using scissors or a knife.

Blend the chopped pandan leaves with 200g of water to make the green juice.

Strain the juice using a strainer and add soda powder. Mix with a whisk. Straining the juice is key in removing clumps for a silky, creamy texture.

Mix in coconut milk, tapioca starch, cornstarch, rice flour, and sugar to create the pandan layer. Stir well and set aside.

In a separate container, mix tapioca starch, cornstarch, rice flour, sugar, and coconut milk to prepare the coconut layer.

Choose a container that will fit your steamer and brush it with oil. The container should fit inside the steamer or pot while covered with a lid.

Stir the pandan and coconut mixtures again before pouring each layer into the container. Pour the pandan mixture first and create an even, thin layer. Don't make it too thin and make sure the entire container is covered with the mixture to have an equal layer.

Bring water to a boil, then reduce to medium heat. Steam each layer for 3 minutes until it firms up. Steam the pandan layer first, followed by the coconut layer, and the pandan layer again, and so on. Generally, there are no rules as to which layer is steamed first and how many layers to create. For me, I made 8 layers.

Steam the last pandan layer for 5 minutes.

After steaming, let it cool completely and remove the dessert from the container by gently tapping and moving it.