| • | Blend screwpine leaves until fine.
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| • | Remove it and take aside juice from it.
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| • | Take a wok and heat up rice flour on low burn without utilising oil, be cautious not to brownish it.
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| • | Transfer rice flour into a mixing bowl, add salt, mix well and make a well in the centre.
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| • | Gradually stir in screwpine juice and make a smooth batter.
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| • | Combine green colouring with it and mix well.
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| • | Pour mixture into a saucepan and cook it on high heat, stirring continuously.
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| • | When mixture begins to thicken, stir quickly until dough leaves sides of the pan.
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| • | Let it cool slightly.
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| • | Now cook the steamer for steaming putu mayam.
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| • | When the water is boiling, place few dough into putu maker and push aside onto an upturned rattan colander lined with white muslin.
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| • | Move it in round movements to get a circle lacy piece and do not overlap the pieces.
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| • | Steam all over high burn for about 8 to 10 minutes or until cooked.
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| • | Repeat until all the dough is used up.
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| • | Serve putu mayam with grated coconut and sugar.
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