Preheat oven to 160°C.
Place Dr. Oetker Nona Tapioca Starch, Corn Starch and pandan leaves in a baking tray. Bake at 160°C for 1 hour until the flour becomes very light. Let it cool completely (about 5 to 6 hours).
Place egg yolk with caster sugar in a mixing bowl. Mix at medium speed for 2 minutes until creamy. Add in coconut milk and mix until the sugar is well dissolve.
Sift 200g of flour into the egg mixture. Mix well until a soft dough forms.
Divide the dough into 2 parts and mix with red and yellow colour.
Lightly dust the fondant cutter with the remaining flour. Place the dough in the fondant cutter, trim the excess dough and place on a lined baking tray.
Bake at 160°C for 20 - 25 minutes.
Tip: For more crispy kuih bangkit, store the baked flour up to 5-7 days before use.