- 150gms cornflour
- 600gms arrowroot flour
- 3 egg yolks
- 150gms castor sugar
- 250ml thick santan
- Fry cornflour, arrowroot flour in a wok over low heat til the flour is light and leaves the sides of the wok, about 30mins. Cool overnight.
- Whisk yolks & sugar till thick and stir in 250ml of santan gradually. Knead in enough flour to form a soft pliable dough, about 5 mins.
- Lightly dust a wooden mould, press in enough dough into mould.
- Bake 150c for 10-15 mins.