CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains, Dairy |
Thai |
Cookies, Thai |
1 |
Batch |
INGREDIENTS
2 |
c |
Flour |
1 |
|
Egg Yolk |
1/2 |
c |
Coconut Cream * |
3 |
T |
Lime Water, CaCO3 Solution |
|
|
Oil for Frying |
1 |
T |
Cilantro Roots, Chopped Fine |
1 |
t |
Ground Black Pepper |
1 |
t |
Salt |
3/4 |
c |
Coconut Sugar |
2 |
T |
Jasmine Water, Extract |
INSTRUCTIONS
Coconut cream is the rich heavier portion of coconut milk, either from
the first "pressing", or skimmed of the top of coconut milk that's
been set aside for about an hour in the refrigerator. Sift the flour
and add egg yolk. Knead the yolk into the flour while slowly adding
the coconut cream and lime water. Knead until the dough is soft and
shiny. Divide the dough into small round balls, approximately 1 inch
in diameter. You may make it larger or smaller, if desired. The dough
ball is then "formed" onto a grooved wooden form into a small thin
sheet, with "ridges" on one side. Fry the formed dough in hot oil till
golden brown. Drain well and set aside to cool completely. In the
meantime, add jasmine water to the coconut sugar in a good size frying
pan over a low heat. When the sugar is fully melted and combined with
the jasmine water, add the cilantro roots, salt, and peppers that had
been previously blended together. Turn the heat up to medium and mix
all the ingredients well. Continue to stir, preventing the syrup from
burning, until the syrup is "fragrant". Add the cooled fried dough and
distribute the syrup all over the dough. Remove the coated dough
pieces from the pan and spread out to cool on a tray lined with waxed
paper. When cold, they may be stored in air-tight container.
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