That's what my mother use to do when making molded tapioca cookies (bánh phục linh).
Cook the flour in a dry pan, over low heat. Stir constantly, to keep the flour from burning. When the flour is dried out and smells toasty and almost nutty, it is usually ready.
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Cook the flour in a dry pan, over low heat. Stir constantly, to keep the flour from burning. When the flour is dried out and smells toasty and almost nutty, it is usually ready.