this one here. Very much looking forward to it.
(recipe adapted from here & here)
500gm tapioca flour
2 TB corn flour
4-5 pieces pandanus leaves, rinsed & keep dry
1/4 tspn salt
150gm icing sugar
2 egg yolk
180ml thick coconut milk
2 tspn pandan paste
(1) combine ingredients (A) and toast over preheated thick stainless steel wok (I used Korean wok) for about 20 minutes. Stir gradually. The flour turns less attached compare to earlier stage. You can feel the differences by the time its done. Discharged pandan leaves. Then set aside to cool for 2 days before used. Yes, must prepare the flour 3 days ahead.
Note : common cooking wok is not recommended due to the inconsistency of temperature. Or you may bake at preheated oven 180'C for about 30 minutes.