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400g sago flour
5 pcs pandan leaves, cut into small pieces
2 large egg yolks
120g icing sugar
150ml thick coconut milk
10g coconut cream powder (I use Kara brand)
1/ 2 tsp salt
1. Fry the sago flour together with the pandan leaves till light. Set aside to cool completely then sift. Preferably fry 1 day beforehand.
2. Beat the egg yolks and sugar till sugar dissolves. Add coconut milk and mix well.
3. Add the Kara powder and salt into the sago flour and mix well and then add into egg yolks mixture. Compress the dough together by using your hands and working in small batches, cut into shapes using a cookie cutter.
4. Bake in a pre-heated oven at 160 degrees C for 20 minutes. Remove and allow the cookies to cool completely before storing.
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