Sift the medium-protein wheat flour and icing sugar into a mixing bowl.

Rub 200 g margarine into the flour mixture until it resembles coarse crumbs.

Add 30 ml ice water and press the dough together until it can be formed into a ball.

Add up to 7.5 ml more ice water only if the dough remains too crumbly to shape.

Weigh and divide the dough into 12 equal portions.

Roll each dough portion and press it into a pie mold.

Prick the center of each pie shell with a fork.

Bake the empty pie shells at 150°C / 300°F for 25 minutes, until about three-quarters baked.

Let the shells cool slightly and remove them from the pie molds.

Blend the fermented cassava tape, coconut milk, water, condensed milk, whole egg, 1 egg yolk, cornstarch, and low-protein wheat flour until smooth.

Pour in 65 g melted margarine and stir the filling until fully combined.

Reserve a small portion of filling and mix it with food coloring paste for decoration.

Fill each cooled pie shell with the plain tape filling using a piping bag.

Pipe the colored filling over the pies to create the desired decoration.

Brush the surface of each pie with the remaining egg yolk.

Bake at 140–150°C / 285–300°F for 15–20 minutes until the filling is set and the tops are golden.