Ingredients A:
1kg tapioca flour
10pcs pandan leaves
Ingredients B:
5 egg yolks
400g fine sugar
Ingredients C: (mix well)
500g coconuts milk
½ tsp salt
Method:
1. In a dry wok stir-fry tapioca flour and pandan leaves with medium heat till light and dry, (very fluffy) sift and leave to cool
2. Beat egg yolks and sugar till sugar dissolves, add coconuts milk and mix well. Strain.
3. Mix a portion of cooled tapioca flour and coconuts milk till fluffy and form into a soft dough
4. Roll dough into 3 mm thick and cut into desired shapes using cookies cutter
5. Bake in a pre-heated oven at 170ºC till dry about 20 mins
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