👨‍🍳 조리법

1. 1

   Bake tapioca flour with pandan leaves at 150°C for 1 hour and 30 minutes, or until its weight is reduced by 13%. Cool completely, then sift. Set aside 20g for dusting.

   ⏱️ 1 hour 30 minutes
2. 2

   Chill undiluted fresh coconut milk until cream separates. Skim 170g of cream and refrigerate.

   ⏱️ 3 hours
3. 3

   In a small pot, gently heat the coconut cream with sugar and salt until the sugar dissolves. Stir in butter until incorporated. Let it cool.

4. 4

   In a separate bowl, whisk together the whole egg and egg yolks until smooth.

5. 5

   Gradually add the sifted tapioca flour mixture to the wet ingredients, mixing until a soft, crumbly dough forms that holds its shape. If the dough is too dry, add a teaspoon of water; if too sticky, add a little more flour.

   💡 전문가 팁: The dough should be crumbly but able to hold its shape when pressed.
6. 6

   Preheat oven to 160°C. Lightly dust a work surface and rolling pin with the reserved baked tapioca flour. Roll out small portions of dough to about 0.5 cm thickness.

   ⏱️ 10 minutes
7. 7

   Cut out shapes using cookie cutters. Optionally, use tongs with a jagged edge to create traditional patterns.

   💡 전문가 팁: Handle the dough gently as it can be fragile.
8. 8

   Place the shaped cookies on a baking tray lined with parchment paper, leaving a small gap between each.

   ⏱️ 15 minutes
9. 9

   Bake for approximately 15 minutes, or until the bottoms are slightly brown and the tops have a hint of colour around the edges. The cookies should remain mostly white.

   ⏱️ 15 minutes

   💡 전문가 팁: Bake until the cookies are firm to the touch but still pale.
10. 10

    Let the cookies cool completely on a wire rack before storing in an airtight container.

    ⏱️ 30 minutes