Saturday, September 18, 2010




350g tapioca flour
5 pcs pandan leaves , wash and cut into 2inch length
1 tsp salt
2 large egg yolks
140g castor sugar
150ml thick coconut milk or packet type
20g butter, melted
1/8tsp baking powder

  1. Fry tapioca flour with pandan leaves until light. Discard pandan leaves. Leave 15min to cool before use.
  2. Set aside 80g flour for dusting.
  3. Sift flour, baking powder and salt.
  4. Whisk egg yolk with sugar. Add 20g butter. Mix well.
  5. Alternatively, add tapioca flour and coconut milk. Keep mixing until well blend.
  6. If the batter is sticky, add a tablespoon of tapioca flour.
  7. Leave it aside for 10min to 30min with a towel cloth. The batter will harden.
  8. Sprinkle some flour onto baking pan. Don't grease or use any baking sheet.
  9. Sprinkle some flour onto baking board. Roll into 1cm thickness. Use any cookie cutter to stamp out shapes. Dip a toothpick into red coloring and place a dot on each cookie.
  10. Bake 170C for 15min or a little brownish.


  • Fry tapioca flour 1 day earlier because if the flour is still warm, batter will become very sticky.
  • Do not too much tapioca flour if the batter is wet because it will harden when you leave the dough aside for 10min to 30min.
  • If the batter has too much flour, cookie takes much longer time to bake.


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