Ingredients :
410 grams of sago flour (sago tani)
20 grams of cornstarch
5 pieces of pandan leaves
27 grams of milk powder (1 pack of milk and small sachet sachets)
200 grams margarine (1 pack of margarine)
150 grams of refined sugar
2 egg yolks
60 ml thick coconut milk (use kara)
150 grams of grated cheese
1/2 tsp vanilli
Steps :
Roasted sago flour and pandan leaves with low heat until dried pandan leaves. then mix the powdered milk into a flat and then turn off the stove and chill.
Prepare refined sugar and butter in 1 mixer container until the texture becomes cream, about 5 minutes mixer.
then input 2 egg yolk and mix again with mixer until mixture flattened, mixer about 3 minutes.
Mix coconut milk and mixer back until evenly distributed.
Put grated cheese and stir with mixer. until the crushed cheese mixture is rough.
mix the dough that has been mixed with a mixture of sago flour, cornstarch and milk that is rather cold + vanilli.
dough input into plastic triangle / plastic piping which already have flower spluit according to your wishes and prepare baking sheet that has been covered with bread paper and butter, print according to taste, to print it need extra energy to outin its dough, to the pan, so choose spluit funnelthe hole is rather largeBake approximately 25-30 minutes with the fire top down. until cooked evenly and crisp.
Once so cool and ready to input into the jar