| • | Blend screwpine leaves till fine.
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| • | Remove it and extract juice from it.
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| • | Take a wok and heat rice flour on low flame without using oil, be careful not to brown 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 till dough leaves sides of the pan.
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| • | Let it cool slightly.
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| • | Now prepare the steamer for steaming putu mayam.
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| • | When the water is boiling, place some dough into putu maker and press out onto an upturned rattan colander lined with white muslin.
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| • | Move it in circular movements to get a round lacy piece and do not overlap the pieces.
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| • | Steam over high flame for about 8 to 10 minutes or till cooked.
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| • | Repeat till all the dough is used up.
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| • | Serve putu mayam with grated coconut and sugar. |
