Steamed 3 Flavour Tapioca Kueh

Ingredients for Orange layer:
(A):
250 gm. grated Tapioca
50 ml. Thick coconut milk
65 gm. Tapioca flour
50 gm. water

(B):
85 gm. sugar
1/4 tsp. salt
50 gm. thick coconut milk
120 ml. water
2 pcs. pandan leaves
a drop of orange colouring

Ingredients for Gula melaka layer:(A):
250 gm. grated Tapioca
50 ml. Thick coconut milk
65 gm. Tapioca flour
50 gm. water

(B):
85gm. gula melaka
1/4 tsp. salt
50 gm. thick coconut milk
120 gm. water
20 gm. Black sugar (for putu mayam type)
2 pcs. pandan leaves

Ingredients for Pandan layer:
(A):
250 gm. grated Tapioca
50 ml. Thick coconut milk
65 gm. Tapioca flour
50 gm. water

(B):
85 gm. sugar
1/4 tsp. salt
50 gm. thick coconut milk
120 ml. water
2 pcs. pandan leaves
a drop of pandan paste

Method:
(1) Mix (A) together, boil (B) until boiling, then pour into (A) and stir well. Do the same for all the 3 layers.
(2) Pour the orange layer into a 9" square tray and steam for about 15 to 20 mins. till cooked.
(3) Pour the gula melaka layer and steam for another 15 - 20 mins.
(4) Pour the pandan layer and steam for about 30 mins till cooked.
(5) Allow the tapioca kueh to cool down before slicing.