Mix (A) and leave aside to soak for about 10 to 15 minutes. Blend (B) in a liquidiser then strain to get the pandan juice. Mix the pandan juice with (A). Add sugar and colouring.
Cook over low heat and stir continuously with a wooden spoon until batter becomes fairly thick and translucent.
Pour the hot sticky batter into a greased 20cm cake tin. Smoothen and level the surface with a plastic spatula. Steam over rapidly boiling water for 20 to 30 minutes.
To prepare the white layer, mix ingredients (C) together and soak for 10 minutes. Pour the topping layer over the cooked green layer. Steam for about 10 minutes. Cool the kuih well. Slice into small diamond-shaped pieces.