Begin by greasing 12 small ceramic cups or mini muffin pans with a light coating of oil to prevent sticking.

In a mixing bowl, whisk together the rice flour, tapioca flour, pandan juice, palm sugar, and salt until the mixture is smooth and lump-free.

Carefully pour the smooth flour mixture into the prepared cups, filling them halfway. Steam for 5–6 minutes until the custard is just set.

While the bottom layers are steaming, whisk together the coconut cream, additional rice flour, and a pinch of salt in a separate bowl.

Once the bottom layers are cooked, gently pour the coconut cream mixture over the set custard layers in each cup. Steam for an additional 5–7 minutes.

After steaming, carefully remove the custard cups and allow them to cool slightly at room temperature. Serve warm or chilled.