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Place your ceramic cups into a steamer. Steam over medium heat for 10 minutes to prevent sticking.
In a bowl, combine coconut sugar, water, and pandan leaves (if using). Use your hand to press and mix until the sugar dissolves.
Add the coconut milk and gently knead until everything is well combined.
In a separate bowl, mix tapioca flour and rice flour. Slowly whisk in the sugar mixture until smooth.
Strain the mixture to remove any lumps.
Pour just over 1 tablespoon of the mixture into each warm bowl. Steam for 10 minutes while preparing the top layer.
In a clean bowl, mix rice flour and salt.
Gradually whisk in water and coconut milk until smooth.
Strain the mixture to ensure a smooth texture.
Once the bottom layer is set, spoon the top layer mixture on top until just below the blue rim.
Steam for 5–10 minutes more, or longer if you like the coconut oil to rise and separate slightly. If you're using larger cups than the traditional ones, you may need to steam a bit longer.
Let the pudding cool completely before serving. You can enjoy it at room temperature or chilled.