← Nouns Cooking · Thai

Ingredients

• 180 g Rice flour
• 60 g Tapioca starch
• 60 g Sugar
• ½ tsp Salt
• 1 Eggs
• 250 ml Coconut milk
• 120 ml limestone water (see tip) or plain water
• 2 tbsp Vegetable oil
• 2 tbsp black sesame seeds
• 1 l neutral oil, for deep-frying

Method

1. Whisk the rice flour, tapioca starch, sugar and salt, then whisk in the egg, coconut milk, limestone water and oil until completely smooth, like thin cream. Stir in the sesame seeds and rest for 30 min.
2. Heat the oil in a deep pan to 180°C (350°F) with the rosette mould sitting in it, for 5 min, so the mould gets really hot.
3. Lift the mould, blot it quickly on kitchen paper, and dip it into the batter so it comes three-quarters up the sides (never over the top).
4. Lower it straight into the oil. After a few seconds, shake gently and the cookie will slide off; if not, nudge it with a chopstick. Fry for 1–2 minutes, turning once, until pale golden.
5. Drain upside down on kitchen paper. Reheat the mould in the oil between cookies. Cool completely and store airtight.

Tips

• If the batter will not stick, the mould is too cold; if it falls off in the oil, it is too hot or the batter too thin.
• Limestone water: stir 1 tsp pickling lime paste into 250 ml water, let it settle and use the clear water.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood