Thai cuisine · Desserts & Sweets

Khanom Dok Jok

Wafer-thin flowers of rice-flour batter, fried on a hot iron in oil until they splinter crisply.

Ingredients · for 6 servings

• 150 g rice flour
• 50 g wheat flour
• 1 egg
• 200 ml coconut milk
• 100 ml water
• 60 g sugar
• 1/2 tsp salt
• 1 tbsp sesame seeds
• 1 l oil for frying

Instructions

1. Mix the rice flour, wheat flour, sugar and salt, stir in the egg, coconut milk and water and beat until smooth, until it has the consistency of liquid cream.
2. Stir in the sesame seeds and let the batter rest for 20 min., then pour through a sieve so no lumps stick to the iron.
3. Heat the oil in a deep pot to 175°C and preheat the flower iron in it for 2 min. – it must be really hot, or the batter won't stick.
4. Let the hot iron drip briefly and dip it only three-quarters into the batter, never fully, so the top stays clear and the flower releases later.
5. Return the iron to the oil immediately and fry for 30–40 sec. until the flower releases on its own; then fry it free-floating for another 1–2 min. until golden.
6. Drain the flowers open side down on paper towels, let cool completely and serve loosely stacked in a tin or on a platter.