Boil about 1 cup of water. Once boiling, add about 2 pandan leaves, bruised, and simmer for about 5 minutes to make pandan juice.

To make the base: Mix all three flours together. Add palm sugar and pandan juice. Knead by hand until the flour and sugar are fully dissolved. Add the thin coconut milk, then strain the mixture once and set aside.

To make the topping: Mix all topping ingredients together until smooth. Strain once and set aside.

Arrange small ceramic cups (tuay) in a steamer. Heat the steamer until the cups are hot. Quickly open the lid and pour the base mixture into each cup, filling about 3/4 full. Cover and steam for 7–10 minutes, or until the base is set and the surface is firm.

Open the steamer and spoon the topping mixture over the base in each cup. Steam for another 5 minutes, or until the topping is set (do not over-steam or the topping may crack).

Let the desserts cool completely, then use a small spoon to remove them from the cups. Ready to serve.