Pound or blend screwpine leaves until fine, add enough water and squeeze out to obtain 3 tablespoons pandan juice.
Wash and soak sago in cold water for 15 minutes. Drain. Combine sago, pandan juice, alkaline water, colouring and oil together in a mixing bowl. Leave aside fro 10 minutes.
Take two pieces bamboo leaves, fold into a cone and add in one heaped tablespoon sago mixture. Wrap and tie securely with hempstring. Finish up with all the sago mixture until all dumplings are prepared and tied into a bundle. Arrange dumplings on a heatproof plate. Steam over rapid boiling water for 18-20 minutes. Serve the dumplings cold with dipping sauce.