225g tapioca flour
3 pcs Pandan leaves/screw pine leaves (cut into 4 inches pieces)
30g unsalted butter
65g ultra fine sugar/ baker’s sugar
1 egg yolk
80ml – 100ml thick coconut milk

1. Wash pandan leaves. Dry with paper towel and cut them into pieces.

2. Bake the flour with thepandan leaves at 160C or 325F for 30 minutes and stirring every 10 minutes.

3. Set aside, cool completely before using. It may take 4-5 hours to cool completely. Sift flour when cool.

4. Cream butter with sugar and yolk till sugar dissolves. You may use an electric mixer or mix the ingredients manually.

5. Add in 80ml coconut milk and mix well for another 3 - 4 mins.

6. Add flour to mix till a non-sticky dough is formed. Do not add all the flour all at once. Add flour tablespoon by tablespoon until a non-sticky dough is formed but dough should be moist, soft and not too dry. You may not use all the flour. If dough is too dry, add more coconut milk but add 1 tsp at a time, otherwise, dough may be too sticky. Leave some baked flour for dusting purposes.

7. Dust the rolling pin and table surface with the remaining baked flour. Roll 1⁄4 of the dough on a floured table. Cover the rest with a wet paper towel. The thickness of the dough should be about 7mm – 1cm. Use cookie cutters to cut into shapes.

8. Baked on lined tray in preheated oven at 350F for 15 to 20 mins. They can also be baked at 325F for 30mins.

9. Remove to cool completely before storing in air-tight jar.

Note: You may need to add a little coconut milk to the remaining dough as it may dry up while you are in the process of cutting the other dough into shapes.

Pandan leaves/screw pine leaves can be bought from any Asian grocery store. They are usually in the frozen section.