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1
Sift together the flour and baking powder in a medium bowl. Do this step one more time and set aside.
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2
Have ready 9 tall, individual paper baking molds. Alternately, you could use sturdy muffin pan liner. If you are using the muffin pan liner, the batter might fill 12 of those.
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3
With an electric mixer, mix together sugar and eggs until batter is thick, ribbony and very pale in color. This may take about 8 to 10 minutes.
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4
Add flour mixture and coconut milk alternately. Mix the mixture until they are well combined.
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5
Divide the batter into two batches, one-third will be mixed with green tea powder and two-third will be mixed with cocoa powder.
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6
Using rubber spatula, mix these powder separately in two bowls until well combined.
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7
Prepare a steamer by filling it halfway full with water, and also have ready a clean kitchen towel to line the inside to the steamer lid.
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8
Heat the steamer in high heat until the water boils very rapidly. Turn the heat to medium heat while you fill the cups with batters.
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9
Using a medium-sized ice cream scooper for the cocoa batter, drop a scoop into the cup, filling until about three-quarter high.
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10
Using a small-sized ice cream scooper or a tablespoon for the green tea batter, drop a scoop or a tablespoon of batter on top of the chocolate batter.
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11
Tap the cup to the surface to let the batter settle.
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12
Do the same for the rest of the batter.
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13
Place several molds or liner inside the steamer, line the lid with towel and close the lid carefully. Don't crowd the steamer, make sure there are several inches around the molds or liner for the batter to get proper steam. If needed, steam in batches.
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14
Increase the heat again to high and once the water return to boil, set the timer for 10 minutes. Do not open the steamer to check batter because it may drop.
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15
At the end of the timer, open the lid carefully while holding the towel altogether.
