1.In a large bowl add rice flour, flour, sugar, and baking powder. Whisk together and set aside.
2.In a medium bowl whisk together coconut milk and pandan paste. Pour into dry ingredients and whisk until fully incorporated.
3.Strain mixture into another bowl and then cover and set aside for 1 hour.
4.Heat a small wok on medium low and spray with cooking spray. Using a small ladle pour a spoonful of batter into the wok. Use the back of the ladle to move the batter around and up the sides.
5.Cover the wok with a lid to let it steam. Once you see the edges are golden remove the lid and using a metal spatula slowly release the cake and place on a cooling rack. Repeat with remaining batter and serve immediately.