Layered Tapioca Rolls With Pomegranate Flowers

125 gr tapioca flour
60 gr rice flour
300 ml of warm coconut milk
130 gr sugar
1/2 tsp salt
50 ml water
1/4 tsp white coloring powder
50 ml of telang flower water (from 2 tablespoons of dried telang flower brewed with 50 ml of hot water)

brew the telang flower with hot water that has just been boiling, let stand until the juice / color comes out, set aside.
Boil coconut milk with sugar and salt until the sugar is dissolved (no need to boil)
mix tapioca flour, rice flour, pour the warm coconut milk mixture, stir until smooth.
divide into 2 containers
In one container, add 50 ml of butterfly pea water, mix well
in the other container, add white dye which has been dissolved in 50 ml of water (if you don't have white dye, just skip it, just add the water)
heat the steamer, lightly grease a baking sheet with oil (you should use a 2222 pan, but I used 2 size 2210), steam each layer for 3-5 minutes, for the last layer steam for 15 minutes or until set and cooked.
Take it out of the pan, wait a minute, let it warm, then turn it over and then roll it up with plastic
Store in the refrigerator for at least 2 hours so that it sets and is easy to cut