Add sugar in water over a hot pan. Stir until dissolved.
Add coconut milk.
Add two drops of pandan flavour and leave it to cool.
Whisk in the tapioca and rice flours. Whisk till well mixed. Sieve to remove any lumps.
Divide batter into 3 portions.
Add colourings of your choice to two portions and leave one portion uncoloured. Roughly about 530 grams each.
Lightly grease the aluminium pan with oil.
Put the pan into steamer and heat the pan for a few minutes.
Pour in your 1st layer of batter which is about 170 grams into the hot steamed pan. Steam for about 4 minutes on high heat.
Make sure your layers are cooked before adding the next layer of batter. Always stir the batter well before pouring it into the pan.
Steam the first 3 layers for 4 minutes each, 4th to 6th layers for 5 minutes each, 7th and 8th layers for about 6 minutes each and the final layer for 10 minutes.
Repeat till all nine layers are done.
Leave to cool completely before cutting the kueh.