Recipe adapted from food and other stuff Food and other stuff
2C + 3T (~ 240g) tapioca flour / tapioca starch
1 - 2 pandan leaves, cleaned & cut into 1" sections (optional)
2/3C (~ 80g) icing sugar, sifted
1T margarine (or Crisco)
1 egg yolk
1/3C thick santan (~ 85ml)
Method:
Put tapioca flour (and pandan, if available) on baking paper in a large microwave bowl. Zap 1min on HI, stir, repeat 5 - 6 times. Cool (preferrably overnight, but I waited ~ 2 hrs).
In a large clean sandwich bag, put icing sugar, margarine & yolk. Squeeze bag to mix. Add 1/3C (~ 85ml) santan & squeeze till well mixed.
Sift cooled flour, discarding pandan. Reserve 3T for dusting KB molds and add the rest to bag.
Squeeze bag & knead well to a smooth, pliable dough, neither crumbly or sticky at all(add a little extra flour or santan if necessary). Rest dough in bag for 30 mins.
Dust KB molds with reserved flour, press in dough & tap sharply out onto paper-lined tray. Alternatively, roll to ~ 1/4” thick, cut shapes & pinch with KB pincher.
Bake at 150 deg C for 15-20 mins (till light, dry & very faintly tinged).
Cool & store in air-tight tin. Makes 100+ 1” cookies.
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