Mix coconut milk, caster sugar, brown sugar, AJI-NO-MOTO®, and pandan leaf. Cook over low heat until the sugar dissolves. Strain and let the mixture cool.

Line an 8” x 8” x 3” tray with clear food wrap. Lightly oil the wrap.

Preheat the steamer. Mix the cooled mixture with cassava and rice flour until well combined.

Pour into the tray and steam for 20 minutes.

Remove and blot excess steam with a paper towel, then make some cuts on the surface of the layer, both lengthwise and crosswise.

Mix all top layer ingredients except salt, and stir. Add salt if needed.

Strain the mixture and cook over low heat until it thickens slightly.

Slowly pour over the bottom layer and steam for 25 minutes.

Cool the Talam Ubi Kayu for a day.

Cut and serve.