Recipe Source: Esther Tho
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.)
Dust some tapioca flour on tray.
Bake at 160deg for 20mins.
*If dough gets dry do knead again with a tsp of coconut cream.
I’m submitting this post to Best Recipes for Everyone
Jan & Feb 2015 Event Theme: My Homemade Cookies
This post is also linked to "My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.