Great recipe from Y2K! melts in the mouth texture :) cannot stop popping them into my mouth!...it is advisable to place them on parchment paper for ease of removing them after baking as they are very delicate!
Note : did a 2nd batch and some breaks when trying to remove from parchment paper. Realise that the cracks on the surface cause this problem...see the 'cracky' hearts below :PIngredient
- 100 castor sugar
- 1 egg yolk
- 100ml coconut milk
- 300gm sago flour *
* Note : stir-fry 1 pkt of sago flour with 5 pandan leaves (cut into short stripe) on very low heat until fragrant about 20mins. Cool completely before storing. Rest for at least 2 days before using the flour.
- Mix egg yolk, sugar & coconut milk until sugar is dissolved, strain mixture.
- Sieve flour into a mixing bowl. Make a well in the centre, pour in egg mixture. Stir to mix with a wooden spoon. Knead dough evenly. Wrap and rest dough for 1 hour or longer. (for better absorption of the coconut milk).
- Roll out dough (small portion at a time) into a thickness abt 1/2 cm. Stain a mould with a little flour and cut out cookies. Bake in a preheated oven at 160 deg cel for 20mins until baked through but not brown. Cool well before storing.