Wash the pandan leaves, chop them, then blend with the settled lime water. Strain to get the juice and discard the pulp.

Mix the rice flour and tapioca starch with the coconut milk, then stir in the granulated sugar until dissolved. Strain the mixture for a smooth batter. Add a few drops of green pandan extract for a vibrant color.

Place the mixture on the stove and stir constantly until it thickens and becomes heavy to stir. Remove from heat and continue stirring until the mixture is smooth.

Grease a round mold with oil, pour in the batter, and steam for about 35 minutes.

Cook the palm sugar with a little water. Then add a bit of diluted tapioca starch to thicken. Remove from heat.

Once the cake is cooked, let it cool completely before removing from the mold and cutting.

Cut the cake into bite-sized pieces, drizzle with the palm sugar syrup, and sprinkle with toasted sesame seeds or peanuts on top.