I have tried using pure tapioca flour and sago flour. The former seemed to make the cookies slightly harder, while the latter crumbled easily and taste a bit plain. So a combination of both flours give the cookies a firm crust, yet melt in your mouth texture Y(^_^)Y
Yield: 55 pieces of 2-cm cookies
150g tapioca flour
90g sago flour
2 pandan leaves, cut into short strips
70g icing sugar
10g coconut cream powder
100g coconut cream
1 egg yolk
1. Mix tapioca flour and sago flour in a bowl.
2. Pour the mixed flour and pandan leaves into a rice cooker. Start the "ultra quick cook" function for about 35 minutes. You may use normal rice cooking function, the only difference is it takes a longer duration.
Stir once every 10 minutes to facilitate moisture to escape.
This step is essential in making a melt-in-your mouth cookie.
3. Remove the pandan leaves and allow the flour to cool down before keeping in a plastic bag. Usually we let the flour rest for 2 days before using it.
4. Take 200g of the mixed flour from (2) and mix with icing sugar and coconut cream powder. Stir with a hand whisk to loosen the flours.
Keep the remaining flour for dusting purpose.
5. Sieve the mixed flours to remove any coarse grains.
6. Take 80g of the coconut cream to mix with an egg yolk and salt.
Keep the remaining 20g of coconut cream for adjusting the dough moisture later.
8. Use your hands to knead the dough into a smooth dough. Cover and set aside for 30 minutes.
9. Take a small portion of the dough and roll it out into about 0.8cm thick.
I find using just the ball of my palm to press the dough into an almost even thickness is easier than using the rolling pin.
10. Cut the dough with a cookie cutter, twist slightly and knock out the cut dough.
11. Arrange the dough over a lined baking pan.
You can pinch some patterns over the surface of the dough, or just leave it plain.
12. Bake in a preheated oven set at 170 degree Celsius for 25 to 35 minutes, place at middle rack.
The baking time varies depending on the moisture content of the dough. When the dough starts to turn brown at the base or the edge, turn off the oven and let the cookies stay in the oven for about 5 minutes to dry up the interior of the cookies.
13. Allow the cookies to cool down thoroughly before keeping in an air tight container :)
The interior of the cookie should be dry. The cookie should be firm enough to hold between your fingers but crumble easily inside your mouth :)
Year 2017 bake - used a small leftover dough to shape a mouse :)