Cookies, Recipes
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Pandan melting moment

Less than three weeks to Chinese New Year and I’m prepping my cookie menu. This time round I’ll be baking all my cookies in Australia then taking them back to Singapore, just in time for Chinese New Year. Today I’ve decided to make pandan melting moment cookies. It is similar to kueh bangkit which is melt in your mouth tapioca cookies.


To make these melting moment cookies, you will require potato starch. If you can’t find potato starch, you can use corn starch instead but potato starch makes the texture smoother. This recipe also doesn’t require egg, it is a simple creaming method that binds all the ingredients together.

Nutrition per cookie (one batch makes 50)



  1. 125g unsalted butter (room temperature)
  2. 40g icing sugar
  3. 1/2 tsp vanilla extract
  4. 1/2 tsp pandan essence
  5. 125g potato starch
  6. 80g cake flour
  7. 20g desiccated coconut


Preparation time: 10min
Baking time: 15-20min or when the cookie turns golden brown

  1. Preheat oven to 180 deg C. Line the baking sheet with parchment paper
  2. In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy
  3. Add in the vanilla extract and pandan essence and stir well
  4. Fold in the potato starch, cake flour and desiccated coconut and mix well until a soft dough is formed
  5. Divide the dough into 2 rounds
  6. Use your palms to shape them into small balls
  7. To make the pattern on the cookies, use a fork and press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to the fork
  8. Place baking sheet in the bottom part of the oven
  9. Bake for about 10 minutes or until the cookies turn very slight brown
  10. Remove from the oven and let cool for about 5 minutes

There you have it – pandan melting moment!



1 Comment

  1. Pingback: Gluten-free cinnamon cookies | Table for Ting

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