Pour the 350 ml medium-thick coconut milk into a saucepan and heat it over medium heat until it reaches a boil.

Remove the boiled coconut milk from the heat and let it cool until warm or at room temperature.

Add 25 g rice flour, 90 g granulated sugar, 1 tsp salt, and 1/4 tsp vanilla powder to a mixing bowl.

Whisk the dry ingredients until the flour, sugar, salt, and vanilla powder are evenly combined.

Crack the 3 eggs into the dry ingredient mixture and whisk until smooth.

Gradually pour 350 ml pandan water into the bowl while whisking the batter.

Add the cooled 350 ml coconut milk and whisk until the batter is uniform and lump-free.

Fill the steamer with water and bring it to a steady boil before steaming the batter.

Line the bingka mold with parchment paper or brush it with 1 tsp cooking oil to prevent sticking.

Pour the pandan batter into the prepared bingka mold, leaving a small space at the top.

Place the filled mold in the steamer and steam for 15 to 20 minutes until the bingka is set.

Remove the mold from the steamer and cool the steamed pandan bingka completely before serving.