Banh Phuc Linh Arrowroot Cake

What to get ready

• Tapioca starch 400 g
• Powdered sugar 240 g
• Coconut milk 160 ml
• Pandan leaves 8 leaves
• Salt 4 g

Method

1. 1 Roast the tapioca starch with pandan leaves over low heat until cooked and fragrant, then let cool.
2. 2 Sift the flour through a fine sieve to remove any lumps.
3. 3 Mix the flour with powdered sugar, coconut milk, and a pinch of salt until the dough is evenly moist; then shape it into a ball.
4. 4 Press the dough firmly into the patterned mold, then gently tap to remove the cake.
5. 5 Leave the cakes in a well-ventilated area for a few hours to firm up the surface, then store them in an airtight container to prevent them from absorbing moisture.