Deep fried flower cookies (Khanom Dok Jog). Join me for a Thai cooking class, Phuket, to learn this pretty Khanom. They look daunting but actually, all you need is a mould to fry the batter with!
Ingredients
- 50g all purpose flour
- 100g rice flour
- 10g tapioca flour
- 40g sugar
- 1/2 tsp salt
- 1 egg yolk
- 1/2 cup coconut milk
- 1/4 cup lime water (alkaline water or just water)
- 1 Tbsp black sesame seeds
- 4 cups (1 litre) vegetable oil for frying
Directions
- In a bowl, combine all flours, sugar, and salt together lightly. Add egg yolk. Mix with your fingertips of one hand, while the other hand slowly pours in half of the coconut milk. When the mixture is smooth, add the remaining coconut milk and lime water. Stir until well combined then add sesame seeds.
- Pour the oil in a wok or frying pan, place the Dok Jog mould in the pan, then put the pan on medium heat. The mould needs to be as hot as the oil why frying.
- Fold a couple of paper towels and place in a cup or a saucer. When the mould is hot, lift it out of the wok, quickly dab the mould onto the paper towel to get rid of the dripping oil (the excess oil will prevent the batter from sticking to the mould properly).
- Quickly but gently dip 3/4 of the hot mould into the batter and then into the frying pan (Do not submerge the mould in the batter completely as you will not be able to remove the fried cookie from the mould). Fry the cookie while slightly moving your mould in the oil to help shake the cookie off the mould.
- Fry the cookie until golden in colour. Remove from oil and place on the upside down cup (bottom of cup) to curve and the soft cookie will blossom like a flower, before hardening after a few minutes. The cookie will become crispy when completely cool. Enjoy immediately or store in an airtight container to keep crispy and fresh. Best consumed within a couple of days.
- Once you free the mould from the cookie, leave it in the wok for about 10 seconds to heat up before repeating the dab/dip/fry/remove process until you run out of batter or when it’s to shallow to cover 3/4 of the mould. See VDO how to fry Dok Jog here.
- TIPS: The mould must be hot and sizzle when dipping in the batter. If the mould is not hot enough the batter will not stick to it. However, if the mould is too hot it will fry the cookie before you put the mould back in the wok, and the fried batter will stick to the mould. That also means your oil is too hot and will darken the cookies before they’re actually ready.
