Malaysian & Singaporean Malay
Coconut Milk Cookies
Malaysian cookies made with fried tapioca flour, flour and eggs, baked in the oven.
50 min · Serves 6 · Easy
6
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 20 min · 50 min total
- easy
- 1
Beat eggs and sugar until light and creamy. Add vanilla. Add coconut milk and beat until combined.
- 2
Fold in sifted plain flour (all) and tapioca flour a little at a time until you get a soft dough.
- 3
Roll out into 6mm thickness and cut with any desired cookie cutter. Place on lightly greased baking sheets.
- 4
Bake in preheated 180°C oven for 15 to 20 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
