Dry fry sago flour with pandan leaves. Allow it to cool. Remove the pandan leaves and sieve the flour.

Cook 400 ml coconut cream, pinch of salt and 70g icing sugar over low flame till sugar dissolves and leave aside to cool.

In a separate bowl, whisk 3 large egg yolks with 200g icing sugar.

Put *600g of the cooked sago flour in another bowl (remaining flour can be used for adjustment and dusting).

Add **270 ml of the coconut cream mixture and egg mixture to the *600g cooked sago flour and knead well.

If the dough is too dry, adjust by adding in some of the remaining coconut cream mixture. Do this slowly, by adding one spoon at a time till you achieve the right consistency.

If too wet, add in additional cooked sago flour slowly a spoon at a time.

Cover the dough with a towel to keep it moist.

Roll a portion of the dough flat on a floured board (using remaining cooked sago flour)

Cut the dough into shapes with cookie cutter

Arrange the cookies on a baking tray lined with parchment paper

Using a tweezer make patterns on the dough by pinching lightly

Bake at 160 degree C in a preheated oven for 10-15 mins until lightly brown

Remove cookies from tray and cool on a rack