By Margarita Lee
400g pre-cooked tapioca flour (before roasting 500g )
7-8 pandan leaves cut into 3-4 inch pieces
150 ml coconut cream (see note)
2 egg yolk
100g icing sugar
1 tsp salt
- Place the tapioca flour in a pan lined with some parchment paper. Bake at 150c for 2 hours. Stir every 30 minutes.
- Let the tapioca flour cool in the oven so it won’t collect any moisture. You may want to use it the next day, especially if the weather is humid.
- Remove the dried pandan leaves and dried flour chunks from the flour with a sieve.
- Place the egg yolks and icing sugar in a mixing bowl. Beat until it becomes pale, creamy and thick, approximately 3-4 minutes if using an electric mixer.
- Add the salt into coconut cream.
- Add the sifted tapioca flour into a mixing bowl and add the egg mixture. Mix it gently by using a spatula then form dough by hand. Add in coconut cream bit by bit. Avoid adding too much coconut milk to the flour at once.
- To test, pinch off a small amount and press the dough with your palm and when you let go, it holds the shape. If can’t hold in shape, gradually add more coconut cream by using a teaspoon.
- Dust the mould with flour.
- Pinch off some dough and press it firmly into the mould. Use a flat knife to scrape off the excess of flour and also to smooth the surface.
- Flip the mould over and firmly tap the mould so that shaped dough is released from the mould.
- Place the shaped dough on the baking sheet.
- Repeat the steps for the remaining dough.
- Bake the biscuits in the pre-heated oven at 150ºC for 15 minutes.
- Add the Edible Red Liquid Food Colour in a small bowl. Use a bamboo stick or toothpick and dot the tip. Decorate with dots on the top.
- Keep the cookies in an airtight container once they’ve cooled down completely.
- If the dough is too soft and difficult to release from the mould. Keep the dough aside under room temp to let dry. The texture of the dough should be near to hard but rollable.
- Use only canned coconut cream not fresh coconut milk. Do not shake the canned coconut cream, keep the canned coconut cream in the fridge overnight. The most creamy portion usually floats up and down is more water-based coconut milk.