Kuih Bangkit (Tapioca Cookies)

Tapioca Flour Ingredients:

600g tapioca flour
3 pandan leaves

Procedure:

1. In a wok, add in tapioca flour and pandan eaves, fry under medium low heat for 20minutes.
2. Remove pandan leaves and leave to cool for 5-7days before use.

Ingredients:

300 g tapioca flour
110g granulated sugar
150g Rasaku coconut milk
3 egg yolk

Procedure:

1. Dust baking tray with some tapioca flour.
2. Beat egg yolk in large bowl, stir in sugar and Rasaku coconut milk until well combined.
3. Stir in tapioca flour and knead well to form dough.
4. Pinch off some dough and press it into mould and knock it out.
5. Bake in pre-heated oven at 170℃ for 15minutes.