← Nouns Cooking · Thai

Ingredients

• 300 g glutinous (sticky) rice, soaked for 4 hours
• 120 ml fresh watermelon juice
• 2 tbsp Brown sugar
• ½ tsp Salt
• 2 tbsp white sesame seeds
• oil, for deep-frying
• 150 g Palm sugar, grated
• 2 tbsp Brown sugar
• 2 tbsp Water
• 1 pinch Salt

Method

1. Drain the rice and steam it over boiling water for 25 min, until tender and translucent.
2. Warm the watermelon juice with the sugar and salt until dissolved, then mix it into the hot rice with the sesame seeds. Cover and leave for 5 min to soak in.
3. Wet your hands and press small handfuls of rice into thin 6 cm discs on a lined tray, keeping them about 5 mm thick.
4. Dry the discs in the oven at its lowest setting, about 80°C (175°F), for 3–4 hours, turning once, until rock hard. (In hot sun this takes a day.)
5. Heat 5 cm of oil to 180°C (350°F) and fry 2–3 discs at a time for 10–15 seconds, until puffed and pale gold. Drain on kitchen paper.
6. Boil the drizzle ingredients for 2–3 min, until it falls from the spoon in a thick thread. Zigzag it over the cool crackers and leave to set.

Tips

• Fully dried discs keep for weeks in a jar, so you can fry a few whenever you like.
• Contains sesame.

Sources

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

Hungry in Thailand Hot Thai Kitchen