Tapioca Coconut Mini Cookies (kanom ping) ขนมผิง

Method9 steps · about 1 hr 50 min

1. 1

   Step 1: Combine coconut milk (1 cup), sugar (1/2 cup) and pandan leaf (1 piece) in a heavy-bottomed pot and simmer for about 25 minutes, stirring occasionally, until it has a thick syrupy consistency (it will thicken as it cools, so it may not look super thick while it's still hot).

   Simmer coconut syrup · 25 minUses 1 cup coconut milk · 1/2 cup granulated sugar · 1 piece pandan leaf

2. 2

   Step 2: Remove the pandan leaf and let the syrup cool until it's lukewarm, then stir in an egg yolk. If you want to colour the dough with only one colour, you can add the food colouring to the syrup at this point.

   Uses 1 egg yolk · food colouring only if making the whole dough one colour; otherwise hold for step four · coconut milk and sugar simmered twenty-five minutes with pandan, leaf removed and syrup cooled lukewarm

3. 3

   Step 3: Put 260 g tapioca starch in a bowl and knead in the cooled coconut egg syrup until smooth. The dough should hold its shape as small balls. If it is too stiff to knead, add water only a little at a time; if balls slump, add a little extra starch without over-diluting the coconut sweetness.

   Uses 260 grams tapioca starch · a little water only if dough is too stiff to knead · extra starch only if formed dough balls slump · lukewarm coconut syrup mixed with one egg yolk and optional single colour

4. 4

   Step 4: Only if making multiple colours and no colour was already added to the syrup, divide the dough and knead each chosen colour into its portion until even.

   Uses food colouring only if making separate colours and not already added to syrup · starch kneaded with coconut egg syrup until smooth, with moisture adjusted only as needed

5. 5

   Step 5: Cover the dough with plastic wrap and let it rest 30 minutes so it does not dry out.

   Rest covered cookie dough · 30 minUses same dough optionally divided and coloured if colour was not already added

6. 6

   Step 6: Meanwhile, preheat the oven to 350°F/175°C.

7. 7

   Step 7: Form the dough into small balls and place them on a baking sheet lined with parchment or a silicone baking mat, or generously greased with oil. Bake 25–30 minutes until the bottoms are lightly browned. For consistent results, bake one tray at a time; if baking two, switch their positions halfway through.

   Bake cookies · 30 minUses optional tray greasing oil instead of parchment or silicone liner · dough kept covered and rested thirty minutes

8. 8

   Step 8: Once the cookies are done, turn off the oven and open the oven door for about 8 seconds to drop the temperature, then put the cookies back in and let them cool in the warm oven. This step is optional but I recommend it as it allows the cookies to dry out completely and help lighten the texture. This also prevents the cookies from becoming too dense especially if your dough was on the dry side.

   Uses tiny dough balls baked twenty-five to thirty minutes until bottoms lightly brown

9. 9

   Step 9: Once cooled, package them into an airtight container and enjoy!

   Uses cookies cooled completely, optionally in the turned-off warm oven to dry the texture