A traditional favourite among Malay and Nyonya families, it is popular for its melt-in-the-mouth quality. It can be made from sago flour or tapioca flour. Traditionally shaped using a multi-petal cutter and decorated by raising pinched strips using a jabit, a pincer with serrated ends. Other names for this cookie: Tapioca flour cookie, coconut cookie, kopiah, koah, koah lau huay.
This recipe was first published in Flavours magazine.
- 800g sago flour
- 400g plain flour
- 450ml thick coconut milk
- 2 pandan leaves
- 400g sugar
- 4 eggs (lightly beaten)
- 1tsp baking soda
- Mix both flours. Dry fry the flour mixture in a grengseng or wok until lightly browned. Set aside to cool.
- In a pot, simmer the coconut milk and knotted pandan leaves over medium heat until mixture is lightly coloured. (Note: Do not overboil or oil will separate.)
- Add sugar to heated coconut milk, stir, and allow mixture to come to a gentle boil. Discard pandan leaves; cool mixture.
- Add baking soda to the cooled flour mixture. Gradually add the coconut milk mixture to the flour, followed by the eggs. Continue doing so until a well-combined dough forms.
- Turn out dough onto a floured work top and knead until smooth. Roll out dough to 1cm thickness. Cut shapes using a multi-petal cutter and move pieces to a baking tray. Decorate the cookies using a jabit.
- Bake in preheated oven at 170°C for about 20 minutes or until lightly browned.
- Note: These cookies are baked at a slightly lower temperature than usual as it takes longer to dry out the coconut milk in the dough. Bake a little longer if necessary.