Boil 8 pandan leaves in 600 ml water for 10 mins

Sieve out the pandan water  to get 500 ml

Add sugar to the sieved pandan water

Add salt, coconut cream and coconut milk

Bring to boil and then remove from flame

Sieve coconut pandan water

Add tapioca starch and sago powder and mix well

Sieve mixture and set it aside

Scoop 200g of mixture into 13 small bowls

Add different colours to 7 bowls with food colouring and leave the other 6 bowls white

Prepare bundt pan by lightly applying oil on the inside surface

Place bundt pan in a wok filled with water for steaming

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

Steam for 8 to 10 mins until surface is firm

Do the same for the rest of the layers one at a time except for the final layer steam for 20 mins

Remember to top up boiling water into the steamer when water level drops

Leave the pan to cool down completely before removing the kueh

Use a plastic scraper or knife to cut the kueh

Can keep leftovers in the fridge but must re-steam before eating