Make the batter:

Cup of Yum
1. In a large bowl, whisk together the eggs and sugar.
2. Add in the coconut milk, all-purpose flour, rice flour, pandan juice and vanilla extract, and stir until incorporated.
3. Set aside and leave the batter to rest for 20 minutes.
4. Fill the batter into a piping bag (or plastic bag).
5. Cut a small hole at the tip.

Cook the batter and roll the biscuits:

1. Heat up a lightly greased pan over medium heat.
2. Gently squeeze the batter and drizzle onto the pan in varying spiral shapes.
3. Let the batter set and flip with a spatula once lightly golden in color.
4. Cook for another minute or so.
5. Remove the cookie from the pan and immediately roll with a chopstick.
6. Place onto a wire rack to cool.
7. Once cookie has cooled, remove the chopstick.
8. Repeat with the remainder.
9. Preheat oven to 300°F/149°C.
10. When all the cookies have been rolled and set onto the wire rack, bake the cookies at 300°F/149°C for 20 minutes, or until golden brown in color.
11. Let completely cool before storing in an airtight container for up to 1 month.