Tapioca Cookies Recipe
About Tapioca Cookies Recipe:
Tapioca dumplings are very easy to make. They are prepared from sugar, coconut milk, tapioca starch, and pandan leaves.
- 4 Ingredients
Ingredients for Tapioca Cookies Recipe
- 60 gram Sugar
- 100 gram coconut milk
- 105 gram tapioca starch/flour
- 10 pandan leaves
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Tapioca Cookies Recipe
Combine sugar with coconut milk during a tiny cooking pan. Stir until dissolved over low heat. Leave to chill. During a massive pan or fry pan, toast flour and items of pandan leave on low heat till the leaves are utterly dried and tender. Take away dried leaves and lumps of dried flour from flour employing a filter.
Leave it to chill. Coat the mildew with some cooked flour to forestall projected. You can divide the flour into batches and color every batch otherwise. For every batch, you would like three tbsp flour (8g), one tbsp coconut mixture.
Add some drops of your favorite color to the coconut mixture. Combine well and add step by step to the flour. Rub along with your hands until a sleek flour is achieved. Avoid adding an excessive amount of coconut milk to the flour right away because it tends to clump. When flour is sleek, powdery, and moist, pour flour into the mildew.
Use your thumb or finger to pack the flour down tight. Flip the mildew over and faucet on the rear or the perimeters of the mildew to get rid of the cookies.
Keep these cookies in a jar or an airtight container.