In a large non-stick pan / wok over medium heat, toast the glutinous rice flour, stirring constantly until everything is an even light brown color.
Set aside 1 cup of the toasted glutinous rice flour and divide the remaining in half.
Combine coconut cream, evaporated milk, sugar, and ube in a large non-stick pot and bring to a boil. Simmer for 10 minutes. Continue to stir until sugar and ube have completely dissolved and everything is smooth and well combined.
Mix in ube flavoring and toasted glutinous rice flour. Continuously stir until a dry paste that holds its shape forms. Remove from heat. Cool until slightly tacky.
Combine coconut cream, evaporated milk, sugar, and pandan leaves in a large non-stick pot and bring to a boil. Simmer for 10 minutes. Continue to stir until sugar has completely dissolved and everything is smooth and well combined.
Mix in green food coloring and toasted glutinous rice flour. Continuously stir until a dry paste that holds its shape forms. Remove from heat. Cool until slightly tacky.
Dust surface with remaining toasted glutinous rice flour. Spread and flatten out both flavors to about ½ - inch thickness. Lightly dust the tops with more toasted glutinous rice flour.
Slice ¼ - inch thick strips across each flavor.
Place alternating strips and twist with a bit of pressure until a tight, two-toned rope is formed. Roll in more toasted glutinous rice flour.
Cut into 3-4 - inch pieces.
Servings 0