Thai Lotus Flower Cookies Recipe (Kanom Dok Jok)
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5.0
18 reviews
Excellent
Thai Lotus Flower Cookies Recipe (Kanom Dok Jok)
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This Thai lotus flower cookies recipe makes the crispiest kanom dok jok you'll ever taste! This recipe makes around 60 cookies using a 2.75-inch (7 cm) mold.
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Ingredients
- 1.5 cup rice flour
- 1/2 cup tapioca starch
- 1/4 cup white sugar
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1 Duck Egg
- 1/2 cup lime water see notes
- 1 cup coconut milk
- 2 tablespoons black sesame seeds
- 2 Pandan leaves roughly chopped
- 1 tsp oil for deep-frying
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Instructions
- Begin by placing rice flour, tapioca starch, white sugar, and salt into a large mixing bowl. Create a well in the center and add the egg, oil, lime water, and coconut milk. Start stirring in the center, gradually incorporating the dry ingredients from the sides until everything is well mixed. Allow the batter to rest for 10 minutes.
- Next, strain the batter through a sieve into another deep bowl to ensure it’s smooth without any lumps.
- Stir in 1 tablespoon of black sesame seeds into the batter. Add the second tablespoon of sesame seeds when you have used half of the batter.
- Heat oil in a large wok or deep frying pan and fry the chopped pandan leaves over low to medium heat until they become aromatic and then remove them.
- Before you start making the cookies, preheat the lotus flower mold in the oil.
- After heating, tap the mold gently on paper towels to shake off excess oil, and rest it on the towels for 2 counts.
- Dip the heated mold into the batter for 3 counts. You should hear a sizzle that tells you the mold is hot enough. Be careful not to cover the top of the mold with batter. Shake off any excess and then immediately return the mold to the hot oil.
- Submerge the mold in the hot oil, holding it just above the bottom of the pan, for about 5 counts. Then, lift and shake the mold slightly to release the batter into the oil.
- Allow the cookie to fry for about 20 seconds, flip it, and fry for another 20 seconds or until it turns golden. Remove it from the oil with tongs.
- Shape the fried cookie over a small bowl to give it the lotus flower form. Continue with the remaining batter, starting again from dipping the mold.
- Once each cookie is fried and shaped, transfer it to a colander to drain any extra oil. Serve the cookies fresh and warm, or store them for later consumption. Enjoy your homemade Thai cookies!
Notes
- Use the nutrition card in this recipe as a guideline.
- Lime water: Lime water ensures your batter is crisp and airy, giving the cookies their signature crunch. Ice-cold water can be used as an alternative, but using lime water gives you the crispiest cookies.
- Oil: The cookies are deep-fried, so it's important to choose an oil suited for deep-frying, like canola oil or vegetable oil. Make sure you use clean oil.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
62mg
(21%)
Sodium
130mg
(5%)
Potassium
92mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
47IU
(1%)
Vitamin C
0.2mg
(0%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 130mg | 5% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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