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. (You should get about 150ml juice.) Mix juice with pati santan, sugar and salt. Stir till sugar dissolves.
Pour into sifted flours, stir well. Kneadlightly to form a smooth dough. Divide dough into portions androll 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.