Ingredients:
1 egg white
1/4 tsp pandan essence
1 ½ tbsp vegetable oil
4 tbsp all-purpose flour
3/4 tsp cornstarch
4 tbsp sugar
1/8 tsp salt
1 ½ tsp coconut milk
Method:
Preheat oven to 150 °C.
Beat egg white, pandan essence and oil till foamy but not stiff.
Add-in flour, cornstarch, sugar and salt, stir till smooth.
Gradually stir-in coconut milk just till blended.
Generously grease a baking tray and drop a teaspoonful batter for each cookies.
Swirl the tray to spread out batter round evenly.
Bake in the preheated oven for about 10 minutes or till 1/2 inch of outer edges become brown.
Remove one cookie from oven with spatula or metal spoon.
Quickly fold cookie into half, crease the center of cookie over edge of cup and hold the shape by placing the cookies inside a cup as it cools.
Yields about 25 cookies.
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