INGREDIENTS :
300G TAPIOCA FLOUR
600G SAGO FLOUR
5 EGG YOLKS
320G ICING SUGAR
400ML COCONUT MILK
1/2 TSP SALT
METHOD :
1) IN A WOK, FRY TAPIOCA FLOUR AND SAGO FLOUR
WITH PANDAN LEAVES OVER LOW HEAT FOR 25 MINS
UNTIL FLOUR IS LIGHT AND FRAGRANT. KEEP STIR
CONTINUOUSLY TO PREVENT FLOUR FROM BURNING
AT BOTTOM OF WOK. SET ASIDE TO COOL. SIFT COOLED
FLOUR AND KEEP FOR 3 DAYS.
2) COOK THE COCONUT MILK WITH ICING SUGAR AT
VERY LOW HEAT (DO NOT ALLOW IT TO BOIL) TILL SUGAR
DISSOLVED.
3) TURN OFF FLAME AND ALLOW IT TO COMPLETELY COOL.
SET ASIDE.
4) IN A MIXING BOWL, MIX THE SAGO AND TAPIOCA FLOUR.
ADD IN THE BEATEN EGG YOLKS AND SALT TO THE COCONUT
MILK MIXTURE THEN BOWL AND KNEAD IT GENTLY.
5) ONCE DOUGH IS WELL MIXED, IT IS READY TO CUT INTO
COOKIE MOULDS TO BAKE. BAKE IT AT 160C FOR ABOUT 20
MINS OR TILL DONE.
6) COOL IT ON A RACK AND STORE IT IN AN AIRTIGHT BOTTLE.
