Ingredients
750 sago flour5 pandan leaves (5cm)
(Make sure pandan leaves are clean and dry)
3 egg yolks
150g castor sugar
250ml Kara coconut cream
Method
Fry sago flour with pandan leaves for 25-30 mins till pandan leaves become very dry and flour becomes fluffy
Set aside in an airtight jar for at least a day (mine 2 days).
Preheat oven 160 degree Celsius.
Whisk egg yolks, sugar and finally coconut cream (room temperature)
Fold in the flour gradually till the dough is not too wet nor too dry.
Roll a small portion of the dough and cut out the design ( ar 0.3-0.5cm thick)
Bake for 15 mins.
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