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Mix rice flour, sugar and pandan juice until smooth.
Filter the mixture.
Double boil and keep on stirring until mixture becomes a little like yogurt consistency.
Left it cool for 30 mins.
In another small bowl, add in 20g of water and 2.5g of yeast, let it sit for 10mins.
Once pandan mixture is completely cool down (around 30degrees), pour in yeast mixture and whisk.
Cover the bowl with a cloth and let it rest at room temperature for 1 hour.
After 1 hour, you can see a lot of bubbles on mixture, pour in a splash of corn oil and mix.
Transfer into oiled tray and steam it for 20 mins.