Mix together the rice flour, sugar, salt and coconut milk. Cook until mixture thickens.
Remove and let it cool for a bit. Sift the tapioca flour on top and stir until it is well-blended. Divide the mixture in 3 parts: one part remains white in color, one part is colored green and one part is colored red.
Place the mixture through a Putu Mayang mold or a ricer.
Place the finished Putu Mayang in a steamer, using a piece of banana leaf (if available) to line the steamer, and steam for about 25 minutes.
Serve with the sauce and enjoy :)
I love serving them chilled but many people prefer room temperature or with lukewarm sauce