Khanom ping, Thai tapioca coconut cookies

Directions

1. Combine the sugar and coconut milk in a saucepan over medium heat, stirring constantly, until well combined. Remove from heat and let cool. ⏱ ≈ 20 min
2. Add the egg yolks to the cooled syrup. ⏱ ≈ 20 min
3. Dry-fry the starch over low heat until it is cooked through. ⏱ ≈ 40 min
4. Strain it over the syrup and mix. ≈ 4 min
5. Let the dough rest overnight, then shape it into small balls. ⏱ 8 hr
6. Place them on a lightly oiled baking sheet. ≈ 3 min
7. Bake for approximately 10 minutes in a preheated oven at 175 °C, until they are a pale yellow color. ⏱ 10 min
8. Let them cool; traditionally, they are then scented with the smoke from a scented candle (thian op). ⏱ ≈ 20 min