Rice Flour Chocolate Layer

300 gr rice flour
150 gr tapioca flour
450 gr granulated sugar (adjusted for sweetness, you can add more if it's not sweet enough)
tsp salt
1 tsp food bleach
2 pandan leaves
1350 ml medium thickness coconut milk from 2 coconuts
20 gr good quality cocoa powder

1. Boil coconut milk, sugar, salt, pandan leaves until boiling, set aside until warm
2. In a bowl, mix rice flour, tapioca mix until smooth, set aside
3. Mix the coconut milk with the flour using a whisk
4. Divide into 2 parts, 1 original color with white coloring, 1 brown color with sifted cocoa powder, mix well. Sieve each dough so that it doesn't become lumpy
5. Heat the klakat/steam with the lid on with a cloth that absorbs water, use medium heat, tends to be low, I use kakat
6. Lightly grease the pan with cooking oil, cover the bottom of the pan with plastic
7. Stir the dough every time you want to pour it into the pan, the first layer Pour 2 tablespoons of pandan dough, steam for 5 minutes, pour the white dough, do it until the dough runs out, steamed last for 25 minutes
8. Remove, let cool for about 6-8 hours, remove from the pan, cut into pieces