Begin by greasing 12 small ceramic cups or mini muffin pans with vegetable or coconut oil to prevent sticking. Set aside and prepare your steaming equipment.

In a large mixing bowl, combine the rice flour, tapioca flour, pandan juice, palm sugar, and a pinch of salt. Whisk until smooth and lump-free.

Fill the prepared cups halfway with the batter and steam for about 5-6 minutes until lightly jiggly in the center.

While the bottom layer is steaming, whisk together the coconut cream, additional rice flour, and a small pinch of salt in a clean bowl until creamy.

Once the bottom layer is done, carefully pour the coconut cream mixture over each cup and steam for an additional 5-7 minutes until glossy and set.

After steaming, allow the cups to cool at room temperature. Serve warm or chill in the refrigerator.