Boil 10 pandan leaves in 900 ml water for 10 mins. Sieve to extract 800 ml pandan water

Add sugar to the sieved pandan water and boil until sugar is dissolved

Add coconut milk and salt and mix well

Bring to boil and then remove from flame

Add tapioca starch (flour) a bit at a time and mix well

Add sago powder (flour) and mix thoroughly

Sieve mixture and set it aside

Lightly oil a 28cm round pan and place it in a steamer

Divide mixture equally into 9 bowls

Add green colour for 1st layer

Slowly pour the 1st green layer into pan when the water is boiling

Cover and steam for 8 to 10 mins until surface is firm (check that the surface is firm by testing with the back of a spoon)

Do the same for the rest of 7 layers, one layer at a time

Steam the final red layer for 30 mins until surface is firm

Remove pan from steamer and set aside to cool for 6 hrs

To remove kueh from pan, carefully release the sides with a spatula

Cover the top of the kueh with baking paper. Place a large plate on top and flip the pan over to release the kueh

Place another large tray (with baking paper) and flip back so that red layer is on top

Cut the kueh with a plastic scraper

Use a plastic strip as a guide to cut the kueh evenly