Thai cuisine · Desserts & Sweets

Khanom Wong

Crispy rice-flour rings from Isaan, deep-fried and tossed hot in dark palm sugar syrup.

Ingredients · for 6 servings

• 250 g glutinous rice flour
• 50 g rice flour
• 150 ml coconut milk
• 60 g sugar
• 1/2 tsp salt
• 1 tbsp toasted sesame seeds
• 150 g palm sugar
• 80 ml water
• 1 l oil for frying

Instructions

1. Mix the glutinous rice flour and rice flour with sugar and salt, gradually work in the coconut milk and knead for 5 min. into a firm, smooth dough that no longer sticks to your hands.
2. Let the dough rest covered for 15 min., then divide into 18 portions, roll each into a 15 cm strand and close into a ring, pressing the ends firmly together.
3. Heat the oil to 170°C and deep-fry the rings in batches for 4–5 min., turning once, until golden brown and crisp all over.
4. Drain the rings on paper towels and let cool only briefly – they should still be warm for the syrup.
5. Simmer the palm sugar with the water over medium heat for 6–8 min. until the syrup forms threads and clings to the ladle.
6. Turn the rings individually in the syrup, place on a rack, sprinkle immediately with toasted sesame seeds and serve after 10 min. of drying.