Description
Thai Lotus Flower Cookies, also known as Kanom Dok Jok, are delicate, crispy Thai cookies made from rice flour, tapioca starch, and coconut milk. They are shaped like blooming lotus flowers and fried until golden and fragrant with sesame and pandan.
Ingredients
Scale
- 1 1/2 cups rice flour
- 1/2 cup tapioca starch
- 1/4 cup white sugar
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1 duck egg
- 1/2 cup lime water (see notes)
- 1 cup coconut milk
- 2 tablespoons black sesame seeds
- 2 pandan leaves, roughly chopped
- Oil, as needed for deep-frying
Instructions
- Place rice flour, tapioca starch, sugar, and salt into a large mixing bowl. Create a well in the center and add the egg, oil, lime water, and coconut milk. Stir gradually, incorporating the dry ingredients until smooth. Let the batter rest for 10 minutes.
- Strain the batter through a fine sieve into another bowl to remove lumps.
- Stir in 1 tablespoon of black sesame seeds. Add the second tablespoon after using half the batter.
- Heat oil in a deep frying pan or wok. Fry the chopped pandan leaves over low to medium heat until aromatic, then remove them.
- Preheat the lotus flower mold in the hot oil for a few seconds. Lift it out and tap gently on paper towels to remove excess oil.
- Dip the heated mold into the batter for 3 counts, ensuring not to cover the top. Shake off excess batter and return the mold to the hot oil immediately.
- Submerge the mold just above the bottom of the pan for about 5 counts. Shake gently to release the cookie from the mold.
- Fry each cookie for about 20 seconds, flip, and fry another 20 seconds until golden brown. Remove with tongs.
- Shape the fried cookie over a small bowl to form the lotus flower shape. Continue with remaining batter, reheating the mold as needed.
- Transfer finished cookies to a colander to drain oil. Serve warm or store in an airtight container once cooled.
Notes
- Use full-fat coconut milk for the best flavor and crisp texture.
- Lime water is made by soaking limestone paste in water until clear; only use the clear water.
- Keep the lotus mold hot between uses to ensure cookies release properly.
- Store cookies in a dry, airtight container to maintain crispness.
- Duck eggs create a richer flavor, but chicken eggs are an acceptable substitute.
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 3g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Thai Lotus Flower Cookies, Kanom Dok Jok, Thai Desserts, Traditional Thai Cookies, Coconut Milk Cookies, Crispy Thai Snacks, Lao Lotus Flower Cookies, Thai Festival Sweets, Lotus Flower Cookies Recipe