Preparation of the recipes

Assemble

• 1

  Beat butter and icing sugar till light and fluffy.

• 2

  Add egg yolk and vanilla essence then mix until well combined.

• 3

  Add corn starch, rice flour, milk powder and mix well.

• 4

  Pinch 10g of dough, wrap dough around Jelly Ball/Poepoe Ball/Konjac Ball and place it onto a cookie liner. Repeat for the remaining dough.

• 5

  Bake at 170°C for 20 minutes or until light brown colour.

• 6

  Melt chocolate using a hot water bath and remove from heat once done.

• 7

  Add butter to the melted chocolate and stir until the mixture cools.

• 8

  Dip the almond cookie into the chocolate mixture and set aside. Sprinkle chocolate sprinkles before the chocolate is set.