Thai Lotus Flower Cookies Recipe (Kanom Dok Jok)
User Reviews
5
Thai Lotus Flower Cookies Recipe (Kanom Dok Jok)
Description
The recipe blends rice flour and tapioca starch with coconut milk and lime water, which helps produce a crisp, airy texture once fried. The use of duck egg contributes richness and helps bind the batter. After resting and straining to remove lumps, black sesame seeds are mixed in for flavor and texture contrast. Pandan leaves are briefly fried for aroma before being removed, adding a subtle fragrance to the frying oil.
The lotus flower-shaped mold is preheated and dipped into the batter to form delicate shapes that cook quickly in hot oil until crisp and light. The result is a snack with a distinctive crunchy texture and mild sweetness, characteristic of Thai festive treats.
The use of lime water specifically enhances the crunchiness compared to plain water, and clean oil suitable for deep frying ensures a pleasant taste and color. These cookies are typically enjoyed fresh for their crisp texture.
Ingredients
- 1.5 cup rice flour
- 1/2 cup tapioca starch
- 1/4 cup white sugar
- 2 tablespoons neutral cooking oil generic cooking 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 neutral cooking oil for deep-frying, generic cooking oil
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 lime water in the batter to achieve crisp and airy cookies; ice-cold water is a less crispy alternative.
- Fry with oils suitable for deep frying like canola or vegetable oil to maintain clean flavor and proper texture.
- Fresh pandan leaves are fried briefly to infuse aroma into the oil then removed before making the cookies.
- The nutrition card provides guidance on the nutritional content of these cookies.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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