Step 1

Bring a small pot of water to a boil. Once boiling, add the tapioca pearls and cook for about 5 minutes. Drain and transfer to a small bowl. Add one tablespoon of water to the bowl to prevent the tapioca pearls from sticking together.

Step 2

Add the tapioca flour, rice flour, and sugar to a mixing bowl. Pour in the coconut milk and lime juice and whisk until well combined.

Step 3

Transfer 1/3 of the batter to a small bowl and add a pinch of turmeric, whisk to combine. Add 1 drop of pandan extract to the 2/3 of the batter and whisk as well.

Step 4

Bring a pot of water to a boil and place a bamboo steamer basket on top.

Step 5

Slightly grease a 6-inch dish that can fit inside your bamboo steamer. I went with a round dish but a square one will work as well.

Step 6

Give another good stir to your batters to make sure the tapioca flour hasn't set in the bottom. Pour a couple tablespoons of the green batter into the prepared dish, followed by a tablespoon of the yellow batter. Continue until no more batter remains and your have about 1/3-inch thickness. If using a small dish, steam in two batches. You don't want the batter to be higher than 1/3-inch, otherwise it will take longer to steam and you might not end up with an even texture.

Step 7

Drain your tapioca pearls again and add them to the dish, distributing them evenly.

Step 8

Transfer your dish to the bamboo steamer and steam for about 7 minutes, or until the batter is no longer liquid. It should still be tender and will firm up slightly as it cools.

Step 9

Let it cool for at least 30 minutes. Flip your dish over a lightly oiled surface and cut into thick and long strips. The worms will be sticky so I recommend working with lightly oiled hands, it will prevent the worms from sticking to each other.

Step 10

Enjoy as a snack! These sour worms are best eaten the same day but will keep for another day at room temperature in an airtight container.