Ingredients:
15 screwpine leaves/daun pandan
500ml water
300g rice flour
1 tsp salt
A dash of green colouring
500g fine brown sugar/chopped palm sugar
100g grated coconut (white part only)
Putu mayam maker
How to cook:
- Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
- Heat rice flour over low heat in a wok without oil. Take care not to brown it.
- Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
- Gradually stir in screwpine juice. Mix to a smooth batter.
- Add green colouring and mix well.
- Pour mixture into a saucepan. Cook over high heat, stirring constantly.
- When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
- Cool dough slightly before use.
- Prepare steamer for steaming putu mayam.
- When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
- Move in circular movements to get a round lacy piece. Do not overlap the pieces.
- Steam over high heat for 8-10 minutes or until cooked.
- Repeat until all the dough is used up.
To serve:
Serve putu mayam with sugar and grated coconut.
