Modified from:
-
Description:
Traditional melt-in-your mouth Chinese New Year cookie adored by many! Crisp white exterior and infused with pungent coconut and a pandan aroma~
Ingredients:
300 g tapioca flour
1 tbsp butter, melted
1 egg yolk
80 g icing sugar
150 ml coconut milk
1 tsp pandan essence
Traditional melt-in-your mouth Chinese New Year cookie adored by many! Crisp white exterior and infused with pungent coconut and a pandan aroma~
Ingredients:
300 g tapioca flour
1 tbsp butter, melted
1 egg yolk
80 g icing sugar
150 ml coconut milk
1 tsp pandan essence
Directions:
1. Place a paper towel on a microwave-safe bowl, add tapioca flour and microwave on high for 1min. Set aside and let it cool.
2. Microwave extra flour for kneading purposes.
3. Sift tapioca flour and icing sugar. Add melted butter, yolk, coconut milk and essence. Knead until a pliable dough is formed. Adjust with flour/coconut milk by tbsps.
4. Roll out dough on lightly floured surface to about 3mm. Cut into shapes and arrange on well-floured baking tray. Bake in preheated oven at 170 deg for 15 min.
Remarks:
Relatively soft, only crisp for those cookies which were slightly brown. Gets more flavoursome with time, and can be kept for quite a long time.
1. Place a paper towel on a microwave-safe bowl, add tapioca flour and microwave on high for 1min. Set aside and let it cool.
2. Microwave extra flour for kneading purposes.
3. Sift tapioca flour and icing sugar. Add melted butter, yolk, coconut milk and essence. Knead until a pliable dough is formed. Adjust with flour/coconut milk by tbsps.
4. Roll out dough on lightly floured surface to about 3mm. Cut into shapes and arrange on well-floured baking tray. Bake in preheated oven at 170 deg for 15 min.
Remarks:
Relatively soft, only crisp for those cookies which were slightly brown. Gets more flavoursome with time, and can be kept for quite a long time.
No comments:
Post a Comment