Mix the rice flour and tapioca starch together, then divide the mixture into 5 equal portions. Dissolve the sugar in the coconut milk and also divide into 5 equal portions. Soak the mung beans until soft, then steam until cooked. Blend the cooked mung beans with 3 1/2 tablespoons (50 ml) water and one portion of the coconut milk-sugar mixture to make the yellow layer mixture.

Wash the magenta plant leaves and boil them in water, then use only 3 1/2 tablespoons (50 ml) of the colored water. Wash and chop the pandan leaves, then blend with water and strain to get 3 1/2 tablespoons (50 ml) pandan juice. Wash the butterfly pea flowers, place them in a bowl, and pour 3 1/2 tablespoons (50 ml) boiling water over them to extract the color. For the white layer, use 3 1/2 tablespoons (50 ml) whole milk.

Mix each color with one portion of the flour mixture and one portion of the coconut milk-sugar mixture.

Here are the mixtures for the milk (white) and mung bean (yellow) layers.

Set up a steamer on the stove. Lightly grease the cake mold with a little oil and place it in the steamer to preheat. Pour a layer of your chosen colored batter into the mold. Cover and steam for about 2 minutes, or until the first layer is set and translucent, then pour in the next layer. For best flavor, pour the yellow mung bean layer as the middle (third) layer. Repeat this process for all 5 layers, making sure each layer is even. You can add a bit more of the yellow mung bean mixture for a richer flavor.

Let the cake cool slightly before removing it from the mold. You can also use a flan mold to make this cake.