I tried this after many tries and I think I am going to stick to this recipe as it is soft and easy to peel apart.
400 ml water
400 ml coconut milk
100 gm sugar ( add more if needed)
2 pandan leaves, knotted
1/4 tsp salt
180 gm rice flour
120 gm tapioca flour
1 tb cornstarch
Boil sugar, pandan leaves, water, coconut milk until sugar is dissolved. Turn heat off and let it cool completely.
Stir in the rice and tapioca flour until dissolved. Strain and divide into 2 bowls.
Grease a 7inch pan and place the pan in a steamer and steam till hot.
Steam each layer for about 6 minutes. The top layer has to be in dark color. Once all done let the kueh cool down completely for about 2 hours. Cut with a plastic knife.