Preheat oven to 350 °F (175°C).

Blend the pandan leaves. Add the full-fat coconut milk, maple syrup, and oil to a blender. Use a pair of scissors to slice the pandan leaves into 2-inch (5 cm) slices. Add them to the blender and blend on high speed for about 1 minute. Let it sit for about 5 minutes so the liquid can absorb the flavor of the pandan leaves.

Strain the pandan milk. Next, strain the liquid through a fine-sieve mesh to remove the pandan 'pulp' and discard it. You now have your pandan-flavored liquid mixture!

Whisk together the dry ingredients. To a large mixing bowl, add the almond flour, buckwheat flour, rice flour, tapioca starch, coconut sugar, baking powder, and baking soda. Whisk until well combined.

Pour the wet ingredients into the dry ones. Pour the liquid pandan mixture into the dry ingredients bowl. Mix using a wooden spoon until it forms a smooth and thick batter. It should have the consistency of a thick pancake batter.

Transfer to a loaf pan. Line an 8×4-inch (20x10 cm) loaf pan with parchment paper. Next, pour the batter into the pan.

Cover with foil. Loosely cover the loaf pan with aluminum foil. This will prevent the top from browning too quickly.

Bake. Bake the bread covered with the foil for 15 minutes. Then, carefully remove the foil and continue baking for another 25-27 minutes or until the top looks slightly golden brown and a toothpick inserted in the center comes out clean.

Let it cool. Let the bread cool for at least 15 minutes before removing it from the pan.