Cassava Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 60 - 70 cookies
  • ¾ cup (170 g) Tapioca Starch
  • 3 ½ tbsp (50 g) parmesan cheese powder
  • 1 tbsp (15 g) coconut cream powder
  • 6 tbsp (85 g) unsalted butter – softened at room temperature
  • 5 tbsp (75 g) caster sugar (original recipe uses 85 g)
  • 1 egg – yolk and white separated
  • 2 stalks pandan (aka screw pine) leaves – wash and cut into 2-inch sections
  1. Line a microwave-safe dish with a layer of kitchen paper towel and add in pandan leaves and tapioca starch. Microwave at high for 1 min. Remove the flour and pandan leaves and change a new piece of kitchen paper towel. Microwave again at high for 1 min. Sift the flour into a bowl and discard the pandan leaves. Add in parmesan cheese, coconut cream powder and set aside.
  2. Preheat oven to 150°C/300°F.
  3. In a large bowl, use an electric hand mixer and cream the butter and sugar together until pale and fluffy.
  4. Add in egg yolk, turn on hand mixer and mix well.
  5. Pour in the flour mixture and without turning on the mixer, mix the flour into the butter egg mixture. When the flour has almost disappear, turn on the mixer and beat for 30 seconds, until well incorporated. The dough will look very crumbly and that is very okay.
  6. Lightly beat the egg white until foamy and pour half of it into the dough. It is not necessary to use all of the egg white. I only needed half the egg white. Mix until the crumbly dough binds together but not wet.
  7. If you are piping the cookies, transfer dough into a piping bag fitted with a 1-cm star tip nozzle.
  8. Pipe the cookie dough (approx. 1-inch size) onto a baking tray lined with non-stick baking paper.
  9. Leave some space apart as they will expand slightly.
  10. If you are using cookies stamps to cut out the cookies, wrap the dough with cling wrap and refrigerate for 15 mins. That would make it easier to stamp the cookies.
  11. Roll the dough to approx 0.5 cm thickness and use any cookie stamp of your choice.
  12. For mouth-in-your-mouth texture, bake for 14 - 16 mins. They should be lightly golden brown.
  13. For crunchy texture, bake for 17 – 19 mins.
  14. Allow to cool before storing in air-tight containers for up to 2 weeks.
Recipe by Bear Naked Food at