You will need...
Palm Sugar solution (heat 100g Palm Sugar and 2 spoonful of water with small flame until dissolved the sift)
Coconut milk A (800cc cooked coconut milk) (boil 300cc instant coconut milk with 600cc water until volume reduced to 800cc then let it cool)
Coconut milk B (75cc cooked coconut milk) (boil 75cc instant coconut milk with 50cc water until volume reduced to 75cc then let it cool, add 1/5 teaspoon of salt or as desired)
BRING steamer to boil
MIX well Pondan Pandan Ricepudding cake mix with 300cc Coconut milk A using wooden spatula then sift.
MIX well Pondan Vanilla Ricepudding cake mix with the rest of Coconut milk A (500cc cooked coconut milk) using wooden spatula then sift. Divide the batter into 2 portion. ADD one portion with Palm Sugar solution, and the other one with Coconut milk B.
PUT 2 spoonful of Pondan Ricepudding batter into every oil greased cup (5cm diameter ceramic Chinese tea cup) until all batter is used. Steam with medium flame for about 5 minutes. Then put 2 spoonful of Palm Sugar Ricepudding batter on top of Pandan Ricepudding then steam again for about 8 minutes. Lastly, Put 2 spoonful of Vanilla Ricepudding batter on top of Palm Sugar Ricepudding then steam again for about 10 minutes until done.
LIFT cups out of steamer then let it cool until Ricepudding Rice Cake can be taken out from the cup. Ready to serve.
If you were using square baking pan (18x18x7cm in volume)
PUT all of pandan talam batter into the oil greased pan then steam with medium flame for about 5-10 minutes. Put all of palm sugar talam batter on top of pandan talam and steam again for about 5 -10 minutes. Lastly, put all of vanilla talam batter on top of palm sugar talam and steam again for about 10 minutes until done.