Step 1: Preheat a steamer. In a small food processor, grind pandan leaf, kaffir lime leaves and lemongarss until smooth.
Step 2: In a spice muslin bag, put those leafy mixture; tied up. In a pot, combine coconut milk, spice in a muslin bag, sugar, and salt.
Step 3: Stir occasionally and bring to a boil. Set a side and take the spice bag out. Get ready with the whisk. In a big bowl, place tapioca flour, rice flour and vanilla powder.
Step 4: Gradually add coconut milk mixture to the flours. Use your left hand to pour the coconut milk while your right hand, keep stirring with a whisk.
Step 5: Divide the batter into two for colouring. Grind cooked beets and fill a clean muslin bag with the ground beets.
Step 6: Squeeze the juice over to colouring batter 1 and whisk. Leave another mixture with its colour, white.
Step 7: For a tin pan, you need to line the bottom part with banana leaves or plastik wrap before brushing.
Step 8: Place the pan in a steamer. With a laddle soup, add 2 laddle soups of red batter to the pan.
Step 9: Steam for 5 - 6 minutes. With the same measurement, add white batter on top of red layer. Steam again. Repeat process until all the batter is used up.
Step 10: Steam the whole contents for about 20-30 minutes until done. Allow to cool and slice a knife that is wrapped with plastic wrap or use string to slice.