Photograph of the finished Khanom dok jok

Thailand · Bánh hoa chiên giòn Khanom dok jok

Khanom dok jok

50 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 14.1 oz
  • Photograph of Tapioca starch Tapioca starch 5.6 oz
  • Photograph of Coconut milk Coconut milk 2 ½ cups
  • Photograph of Sugar Sugar 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.8 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Salt Salt 0.4 oz

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.

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