150g cornflour
600g sago flour
3 pandan leaves (cut into 4cm pcs)
1. Fry these in a wok/pan on low heat till dry, about 40 mins. Leave to cool overnight. 3 egg yolks 150g castor sugar 250ml thick coconut milk extracted from 1 coconut.
2. Whisk sugar + yolk till thick. add in the coconut milk and sift in the flour bit by bit. Knead till a dough forms. Rest the dough for 30 mins at room temperature.
3. Mould with bang kit mould or use cookie cutter and pincher.
4. Bake in preheated oven at 170C for about 16 to 18 mins.