Combine the bánh bò flour and included yeast in a large plastic bowl. Add 1 2/3 cups coconut milk (about 400 ml) and knead well for about 10 minutes, then let the dough rest for 1 hour.

Divide the 1 1/4 cups coconut water (about 300 ml) into three parts. Blend 1/3 cup (about 100 ml) with pandan leaves, then strain to get the green juice. Boil 1/3 cup (about 100 ml) with magenta plant leaves, then strain to get the purple juice. Mix the last 1/3 cup (about 100 ml) with the yellow gardenia extract.

After the dough has rested, divide it into four equal parts. Mix each part with 1/2 cup sugar (about 100 grams) and the corresponding color mixture.

For the white portion, mix in the remaining 1/3 cup coconut milk (about 100 ml).

Let all portions rest for another 30 minutes, or until you see bubbles forming.

Prepare a steamer and small bowls for steaming the cakes. Lightly grease the bottom of each bowl with oil, pour in batter to fill about 2/3 of each bowl, then place in the steamer over boiling water. Steam for 15–20 minutes, depending on the size of the cakes.

Once steamed, let the cakes cool before removing them from the bowls.