Indonesian Layer Cake

Instructions

1. Prepare the batter
   In a large mixing bowl, combine tapioca flour, rice flour, and salt. Stir well to ensure even distribution. In a separate bowl, mix coconut milk, sugar, and vanilla extract until the sugar is completely dissolved. Slowly pour the coconut milk mixture into the flour mixture, stirring continuously to avoid lumps. Mix until you have a smooth batter.
2. Divide and color the batter
   Divide the batter evenly into four portions. Leave one portion plain (white). Add pandan extract to the second portion for green color. Mix cocoa powder into the third portion for brown color. Add red food coloring to the fourth portion for pink color. For additional colors, you can use yellow food coloring in a small portion of the white batter.
3. Prepare the steamer
   Set up a steamer with water and bring to a boil. Grease an 8-inch square cake pan with coconut oil. Make sure the pan fits in your steamer. Once the steamer is ready, reduce heat to medium to maintain a steady steam.
4. Steam the first layer
   Pour approximately 4-5 tablespoons of the white batter into the greased pan, tilting the pan to ensure the batter covers the entire bottom evenly. Steam for 5 minutes or until the layer is set and cooked. You'll know it's done when the surface is no longer sticky to the touch.
5. Add subsequent layers
   Pour another 4-5 tablespoons of a different colored batter (green, pink, or brown) on top of the cooked layer. Steam for another 5 minutes. Continue this process, alternating colors for each layer, until all the batter is used up. Make sure each layer is completely cooked before adding the next.
6. Final steaming
   After all layers are added, steam the cake for an additional 15 minutes to ensure it's completely cooked through. The cake should feel firm but springy when touched.
7. Cool and unmold
   Remove the pan from the steamer and let the cake cool completely at room temperature, about 1 hour. Once cooled, run a knife around the edges of the pan to loosen the cake. Invert the pan onto a serving plate to release the cake.
8. Slice and serve
   Using a sharp knife, cut the cake into diamond or rectangular shapes. For the cleanest cuts, dip the knife in hot water and wipe clean between each cut. Serve at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.