Combine 1/2 cup water, jasmine, sugar, and coconut milk into a saucepan. Heat over low heat until sugar dissolves

Move your mixture into a bowl and add the tapioca flour and rice flour. Mix until batter is smooth

Cut the pandan leaves into 1/2 inch segments. Put the leaves and 1/4 cup of water into a blender until your mixture becomes a paste. Extract the juice with a strainer until you have 1/4 cup of juice

Divide batter into halves. Leave one half plain. Add pandan juice to the other half. On the half with the pandan, add 2 tablespoons of tapioca flour and 1 tablespoon rice flour

Insert a 4 by 4 container into a steamer. Spoon 4 tablespoons of the pandan batter into your container and let it steam for 10 to 15 minutes until no liquid can be found on the top layer

Add 4 tablespoons of the plain batter onto the top of the pandan layer. Steam again until done

Repeat steps 4 and 5 until you have 9 layers. The top and bottom layer should be pandan

Let the container cool to room temperature and cut into a square

Enjoy!