A traditional favourite among Malay and Nonya 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.
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.
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