Pour coconut milk into a heat proof bowl, microwave for at least 2 minutes (you want warm milk, not scorching hot)

Mix rice flour, tapioca flour, and salt in a bowl, pour half of the coconut milk, whisk/stir to combine completely

Pour the rest of the coconut milk into an electric blender, followed with pumpkin puree and flour mixture

Process mixture until well combined, then strain

Divide batter into two bowls

Mix one bowl with vanilla essence and cocoa powder, whisk/stir to combine completely

Preheat a steamer

Coat a loaf pan with vegetable oil

Pour 1/2 c batter (either the regular or the chocolate first, is up to you) into pan, cover the steamer with its lid, steam for 3-4 minutes

Pour the next 1/2 c batter (if 1st layer was regular, pour chocolate next), steam for 3-4 minutes

Repeat steps, creating stripes, layers of regular and chocolate batter, one after another, until all batter is used up. Each time, steam for 3-4 minutes

Once all batter used up, steam the whole cake for 15-18 minutes

Cool to room temperature before slicing and serving