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Mix the tapioca flour and rice flour in bowl. Mix coconut milk, salt and coconut sugar. Divide the flour mixture into 3 cups of droplets of food coloring. Bring the pan over low heat. Make a slight increase in volume and wait for the cooked until it looks mellow. Bring it to the cutting board.
Take the mixer to mix. Pour the egg into the pan and pour it into a small bowl of flour. Mix well. But do not be too thick and put the black sesame seeds to rest for about 30 minutes. Mix it until you get the color you like and divide the coconut meat into evenly prepared. Use a small light in the middle of the pan to heat a little, then scoop down the flour mixture. Spread it into circles. Use the chopstick to reverse. Roll over to use 2 chopsticks, flip the dough sheet up and then roll loose. Pull the chopstick out of the dough and place it on the plate.