Instructions: Method:
SOAK daun rami in water until the leaves turn soft. Remove the hard stalks. Bring water and daun rami to a low boil.

Add alkaline water, simmer over low heat for 15 to 20 minutes. Cool, then blend in a liquidiser. Squeeze out the dark juice. (Should get about 150ml juice.) Mix juice with pati santan, sugar and salt. Stir till sugar dissolves.

Pour into sifted flours, stir well. Knead lightly to form a smooth dough. Divide dough into portions and roll into balls.

Flatten dough, make a well in the centre and fill with green pea paste. Pinch dough together to seal. Place into angkoo mould and press firmly. Turn out onto a lightly greased banana leaf round.

Steam according to the instructions for angkoo.

Note: If you cant get daun rami, substitute with 75g to 100g black sesame seeds. Wash black sesame seeds well.

Boil in 1 cup water for 15 to 20 minutes using low flame. Cool, then blend sesame seeds in a blender till fine. Strain to get the dark liquid. (Should get 150ml black juice.)

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