Khanom dok jok

What to get ready

• Rice flour 400 g
• Tapioca starch 160 g
• Coconut milk 600 ml
• Sugar 160 g
• Chicken eggs 4
• Roasted sesame seeds 80 g
• Oil 1.2 l
• Salt 12 g

Method

1. 1 Mix rice flour with tapioca flour, coconut milk, eggs, and sugar to form a thin paste, then strain through a sieve.
2. 2 Immerse the copper flower mold in 180-degree hot oil for 60 seconds to thoroughly heat the mold.
3. 3 The mold must be heated with oil beforehand; if the mold cools down, the batter won't stick and the cake will fall off immediately.
4. 4 Dip the hot mold into the batter, filling it to about two-thirds its height, then immediately lower it into the pan of oil.
5. 5 Gently shake the mold in the oil until the cake separates, then fry for another 60 seconds until golden brown and crispy.
6. 6 Remove from the water, drain on a rack, sprinkle with roasted sesame seeds, and store in an airtight container with a desiccant packet.

With an appliance

• Oven 51 min

  Replace step 5: place the floured mold on a hot baking tray and bake on the middle rack at 210 degrees for 6 minutes, rotating the mold at the 3rd minute and removing the cake when the edges are golden brown; step 6 allows it to drain and sprinkles sesame seeds.