Thursday, January 31, 2008

Desiccated Coconut Pandan Cookies



120 gm. Butter
100 gm. icing sugar
1/4 tsp. salt
100 ml. coconut milk
1 tsp. Pandan paste
a drop of green colouring (optional if the colour is green enough)


200 gm. Plain flour
1/2 tsp. baking powder
90 gm. Desiccated coconut (lightly toasted)


(1) Cream butter, sugar and salt till creamy. Add in coconut milk and pandan paste and mix thoroughly.
(2) Seive flour and baking powder together and then mix in the desiccated coconut. Pour into the mixture and mix till a soft dough is formed.
(3) Put dough into a piping bag fitted with a star nozzle and pipe onto baking trays. Place a small piece of red cherry on top.
(4) Bake at 165C for about 15 to 20 mins.l until it's cooked and crispy.
(5) Leave to cool thoroughly before storing in containers.


Anonymous said...

Hi,aunty yochana,

the cookies are so pretty,did you use pandan colouring or the real pandan leaves?
btw,have you attend many baking class in the past,or u experiment on your own?Your baking skills is really superb,thumbs up :)

yochana said...

Hi Nan,

I used pandan paste.


liying said...

Hi Aunty,

I like to bake Pandan flavoured cookies but don't have greenpea flour. Is greenpea flour same as greenbean flour. If not can I replace it with plain flour or corn flour.


yochana said...

HI Liying,

Green pea flour - substitute with hoen kwee flour or Cornflour.


Liying said...

Hi Aunty,

Thanks for your replied. Happy baking.


Anonymous said...

Dear Aunty Yochana

Can you share this receipe?

Never seen or heard of such cute and pungent cookies. It is really a very good "marriage" of the desiccated coconut & pandan.

It will be a great surprise for guest during CNY.

Wishing you a Happy and Prosperous CNY.


Tai said...

Hi Aunty
These cookeis look delicious.
Could you share this recipe for my superbowl party this weekend.
Many thanks.


Shirlyn said...

Hi Yochana
I have 2 packets of dessicated coconut and was wondering what to do with them before they expires. Your posting on dessicated cookies is timely. Could you share your recipe with me at please?
Thank you, shirlyn

Anonymous said...

aunty, for the kueh bangkit,
1) may i noe wat type of sugar are u refering to? Caster sugar or coarse sugar?
2) wat type of mould are you using? can i use the PLASTIC cookie mould where there are a few shapes in one mould and i just fit in the dough and knock it out?
thanks aunty.

Anonymous said...

aunty, for the kuih bangkit,
1) do you use fine or coarse sugar?
2) can i use a plastic mould where there are a few shapes in one long mould and i just fit in the dough and knock it out?
thanks for answering my question

yochana said...

Hi anonymous,

Yes you can use the plastic mould but dust it with some tapioca flour to prevent it from sticking.

For Kueh bangkit, any type of sugar is acceptable because it will melt in the warm coconut milk.


Anonymous said...

thanks aunty for answering my question. i will try it out and let you know the result.
May God bless you and your family.
Happy Chinese New Year

Anonymous said...

hi aunty yochana,
wish to ask will the cookies remain crispy after storing in container? coz over the weekends i have done the cookies, once cooled i store inside a container. after awhile i try again it became soft?


Aunty Yochana said...

hi busy_shim,

yeah it will stay crispy. Guess you did not bake it long enough to stay crisp.


Anonymous said...

Hi aunty Yochana

I am an avid fan of yours and I have tried few recipes which turned out very successful. Thank you so much for sharing so many wonderful recipes.

A question on the coconut Pandan cookies, do i need to line my baking tray with greased proof paper ? And also.. can i fry the desicated coconut over low fire in stead of baking it ?


Michael Dan said...

Wow! These cookies look awesome in color! Surely, it's delicious with my all-time favorite Desiccated coconut ingredient on it!