Recipe :-
210g tapioca flour
1 egg yolk
80g icing sugar (pls adjust, 80g abit too sweet)
100ml coconut milk
I baked the flour with lots of pandan leaves below the flour at 150deg for 1hr. Stir abit in between a few times. Leave to cool and keep for a few days (at 2days). Discard the leaves and sieve before storage.
*I only used 210g of baked tapioca flour.
Mix egg yolk, icing sugar and half coconut milk. The balance coconut milk is for adding in the dough while kneading.
Knead the dough real hard for abt 15-20mins to get smooth texture. (Tapioca flour is gluten free. We need to knead till the coconut oil is out to have that smooth texture.)
Take out small portion of the dough, roll out and use cookies cutter. Balance dough cover with damp cloth to keep them moist.
Dust some tapioca flour on tray.
Bake at 160deg for 20mins.
*If dough gets dry do knead again with a tsp of coconut cream.
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