Kueh bangket

Ingredients

• 38 g pandan leaves, cut into 2 cm pieces
• 200 g sago flour
• 200 g tapioca flour
• 40 g egg yolks
• 55 g caster sugar

For the syrup

• 140 g coconut cream
• 75 g caster sugar
• 2 g fine salt
• 20 g pandan leaves, shredded

Instructions

1. Preheat the oven to 140˚C fan-forced.
2. Toast the pandan leaves with the sago and tapioca flour in a medium saucepan over low heat, stirring occasionally, until the pandan leaves are dry and crisp. Sift the flours and leave to cool completely before storing in a dry container. Leave to rest overnight before using. This can be made in larger batches in advance.
3. To make the syrup, combine the ingredients in a small saucepan and heat over medium heat. Remove from the heat and allow to cool slightly.
4. In a large mixing bowl, whisk the egg yolks and sugar together until light and fluffy. While whisking, slowly stream the coconut syrup into the egg mixture. Weigh out 280 g of the toasted flour mix and sift into the wet ingredients to form a dough.
5. Roll the dough out to about 9 mm thick and cut using flower cutters. Transfer to a lined baking tray and use tweezers to pinch the dough to create traditional markings on the cookies. Bake for 10-15 minutes. The cookies should still be pale. Allow to cool completely before eating.

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