[Ingredients]
500g tapioca starch
140g sugar
2 egg yolks
1 egg white
85ml thick coconut milk
[Steps]
Gently fry tapioca starch over low heat till fragrant. Leave to cool.
Preheat oven to 160 degC.
Sift tapioca starch and set aside 1 small bowl of it.
Mix sugar and egg till foamy. Add coconut milk and save 1/4 sup for later use. Add the remaining coconut mixture with sifted tapioca starch and knead well into dough.
Dust a baking tray and tabletop with the starch that was set aside earlier on. Roll out the dough to 0.3cm thick, cut into shapes using biscuit cutters and place on the baking tray to bake for 15mins.
As the remaining dough may turn hard, add the 1/4 cup of coconut milk mixture and knead well before further use.