1. Divide the tapioca flour into two parts, add coconut milk and white sugar to one part, add brown sugar to the other part, then add appropriate amount of water and stir evenly into a thin paste. Two colors of paste are ready, called yellow paste and white paste;

2. Boil water in the pot and put in the steaming tray. The amount of water should cover a quarter of the bottom of the steaming plate;

3. For the first layer, use a spoon to pour the yellow syrup into the steaming plate, cover the lid and wait for 2 minutes;

4. Observe that the previous layer has solidified. After shaking the steaming plate slightly to confirm that it has solidified, pour white paste on top and serve as the second layer. Also wait for 2 minutes;

5. Repeat the above steps, exchange the two pulps and pour them in, usually steaming 7 layers. It should be noted that if one layer is not completely solidified during the process, this layer will be mixed with the previous layer, resulting in non-stratification, and it will need to be steamed until solidified before continuing. In addition, when steaming the last layer, you usually have to wait for about 5 minutes;

6. Take out the steaming plate and let it cool, cut it and serve. It tastes better when frozen in the refrigerator.