Combine sago and tapioca flours in a baking tray. Cut pandan leaves into 3 inch lengths and bury them in the flours. Place in a 200°F (93°C) oven for 1 hour. Remove and allow flours to cool.
Sift cooked flours. You should get about 14 oz (396g) of cooked flours. Reserve ¼ cup (1 oz/28g) for dusting wooden molds.
Do not shake coconut milk in can. Open and scoop out about ¾ cup (180ml) coconut cream/thick coconut milk. Set aside.
Cream sugar and egg yolks in a large bowl until light and fluffy. Add ⅓ of the cooked flours and ⅓ of the coconut cream. Mix with a spatula. Continue until all flours and coconut cream are used up.
Gently knead to form a soft dough. If dough appears to be too dry, add 1 to 2 additional tablespoons of coconut cream. Turn dough onto counter to knead if necessary. Dough should be soft but not sticky. Place dough back in the bowl and cover with a moist towel.
Place reserved cooked flours in a muslin/filter bag. Dust plastic/wooden kuih bangkit mold.
Pinch a little dough from the bowl and press into each of the wooden mold indentations. Trim off excess with a butter knife. Gently tap wooden mold on the counter to release molded cookies. Place on a parchment lined baking tray.
If you do not have kuih bangkit mold, you can use small 1 inch cookie cutters. Lightly flour working surface and rolling pin with a little cooked flours. Gently roll dough out to ¼ inch thick. Dip cookie cutter in cooked flours and cut into shapes.
Bake cookies in a 325°F (163°C) oven for 20 to 25 minutes depending on the size of the cookies. Bottom of cookies should be lightly browned. Remove and allow cookies to cool completely.
Dot cookies with red food coloring if desired. Store in an air tight container for up to 1 month.