For the Base:
Combine rice flour, tapioca starch, a pinch of salt, coconut sugar, and half of the fresh pandan juice. Use your fingers to break up the sugar until it dissolves. Once the sugar and flour are fully dissolved, add the remaining pandan juice and then the coconut milk. Stir until well mixed.

For the Coconut Cream Topping:
Mix rice flour, coconut sugar, salt, and coconut milk in a bowl. Use a whisk to stir until the flour and sugar are completely dissolved.

Steaming Method:
Preheat the steamer with the cups inside. Once ready, remove the cups and stir the base mixture each time before pouring to prevent the flour from settling. Fill each cup halfway with the base mixture. Steam for 12 minutes over medium heat. After 12 minutes, remove the cups and pour the coconut cream topping on top. Stir the topping before pouring to prevent the flour from settling. Fill the cups to the top with the topping. Steam for another 12 minutes over high heat. After 12 minutes, turn off the heat.