Kuping gajah, swirled coconut milk cookies

Ingredients

• 150 g of wheat flour
• 25 g of cornstarch
• 2 eggs
• 50 g of powdered sugar
• 1/2 teaspoon of vanilla
• 1/2 teaspoon of salt
• 100 ml of thick coconut milk
• 2 tablespoons of cocoa powder
• frying oil

Beat the eggs with the powdered sugar until the mixture thickens, then add the vanilla and salt, and mix well.

Combine the flour and cornstarch, then gradually add the coconut milk while mixing until you have a smooth paste.

Take half of the dough, add the cocoa, and knead until it is well incorporated.

Roll out each sheet of dough, layer them together, and press firmly to ensure they stick. Roll into a tight cylinder and refrigerate for a while.

Remove the dough, slice it thinly across, and then roll each slice very thinly with a rolling pin.

Fry in hot oil until golden brown, then drain.