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Thai Lotus Flower Cookies Recipe (Kanom Dok Jok)

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.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr
Servings: 10 people
Calories: 195 kcal
Course: Dessert , Snacks
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. 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.
  2. Next, strain the batter through a sieve into another deep bowl to ensure it’s smooth without any lumps.
  3. 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.
  4. 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.
  5. Before you start making the cookies, preheat the lotus flower mold in the oil.
  6. After heating, tap the mold gently on paper towels to shake off excess oil, and rest it on the towels for 2 counts.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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

% 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.