In a pan, roast the sago flour and pandan leaves over low heat until the pandan leaves are dry. Remove from heat and set aside to cool.
Using a mixer, beat margarine, butter, and powdered sugar until white and fluffy. Add egg yolk and pandan paste, mix thoroughly. Mix in the grated Prochiz Gold, with a turned off mixer or using a spatula.
Add the sago flour gradually into the butter mixture, mix well with a spatula. Add coconut milk, mix again until smooth.
Put the dough into a piping bag with a star tip, pipe it onto a baking tray that has been greased with butter.
Top with grated Prochiz Gold and bake at 140°C for about 40 minutes.
