Recipe details
Desserts
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Crispy Lotus Blossom Cookie
35min
20 servings
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These Crispy Lotus Blossom Cookies (Khanom Dok Jok) are delicate Thai treats featuring a lacy, flower-shaped design and a light, crispy texture. Made from a simple rice flour batter, these cookies develop a beautiful golden color and subtle sweetness when fried. The traditional flower shape is achieved using a special mold, creating an elegant appearance that's as beautiful as it is delicious. Simple to prepare with basic ingredients, these authentic Thai desserts make a lovely accompaniment to tea or coffee and offer a taste of traditional Thai confectionery that's both visually impressive and delightfully crisp.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
3 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the batter
In a bowl, whisk together rice flour, coconut milk, sugar, and salt until smooth. The batter should be thin enough to coat the back of a spoon but not watery. Let rest for 10 minutes.
Prepare for frying
Heat oil in a wok or deep pan to 350°F (175°C). The oil should be about 2-3 inches deep.
Prepare the mold
If using a traditional Khanom Dok Jok mold, heat it in the oil for 2-3 minutes. If you don't have a traditional mold, you can use a stainless steel flower-shaped cookie cutter with a handle attached.
Make the cookies
Remove the hot mold from oil and quickly dip it into the batter. The batter should coat the mold but not completely cover the holes. Immediately submerge the coated mold in the hot oil.
Release the cookie
Gently shake or tap the mold to release the cookie into the oil. If it doesn't release easily, use a chopstick to gently push it off.
Fry the cookie
Fry until golden and crisp, about 30-60 seconds. Use chopsticks or a slotted spoon to flip the cookie if needed.
Remove and drain
Remove cookie with a slotted spoon. Drain on paper towels.
Add sesame seeds (optional)
Sprinkle sesame seeds over cookies while still hot.
Repeat the process
Reheat the mold in the oil before dipping into batter again. Continue making cookies until all batter is used. Adjust heat as needed to maintain oil temperature.
Cool completely
Allow cookies to cool completely before storing. They will crisp up further as they cool.
Store
Store in an airtight container at room temperature. They will stay crisp for 3-5 days.
Serve
Serve as a sweet snack or dessert with tea or coffee.
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