Ingredients:
300 gr tapioca flour (I used tapioca starch)
3-4 pandan leaves
20 gr margarine or soften butter
1 egg yolk
120 gr icing sugar
120 gr coconut milk
1/4 tsp vanilla powder (I omitted this)
Method:
- Fry tapioca with the pandan leaves over low flame until fragrant and light (around 30 mins). Set aside to cool. For best result, try to use it after 1 to 2 days.
- Preheat the oven at 170C.
- Sift tapioca flour, icing sugar and vanilla powder. Add margarine or butter.
- Lightly beat egg yolk, mix with the coconut milk until combine. Add the mixture into the flour. Knead until dough is pliable. If you find dough too dry and crumbly, add more coconut milk, a tbsp at a time and knead until it is workable.
- Roll out dough on a lightly floured surface to about 1/2 cm thick. Cut with cookie cutters and pinch patterns with tweezer (optional on the pinching of patterns). Arrange them on a lined baking tray (best to use the non-stick parchment paper).
- Bake in a preheated oven for 15 mins or until it is lightly brown (not too brown).
- Cool it on a wire rack and store in an airtight container.