Khanom Dok Jok (Thai Flower Cookies)
Why this recipe works
- Delicate crunch: Rice flour and a thin batter create lacy cookies that turn crisp once completely cooled.
- Recognisable flower shape: Preheating the mould in oil helps the batter cling briefly, then release into the pan with its distinctive patterned edge.
- Gentle sweetness: Palm sugar and coconut milk give the cookies a rounded sweetness without making them heavy.
Get the most out of this recipe
Timing notes
- Rest the batter: The short stand allows the rice flour to hydrate, helping the batter coat the mould more evenly.
- Cool before serving: The cookies finish crisping as they cool, so avoid stacking or serving them warm.
Common mistakes
- Letting the oil drift: Keep the oil close to 175°C (350°F); cooler oil can make the cookies greasy, while hotter oil browns them too quickly.
- Using a cool mould: If the cookie clings, reheat the mould in the oil a little longer before dipping it into the batter again.
- Dipping too deep: Stop just below the top edge of the mould so the batter does not seal over and trap the cookie.
Texture tips
- Drain on a rack: A wire rack lets steam escape and keeps the thin edges crisp as the cookies cool.
- Store only when fully cool: Seal the cookies in an airtight container only after they have cooled completely, otherwise trapped steam will soften them.
Ingredient notes
- Rice flour matters: Rice flour gives khanom dok jok their brittle, clean snap; wheat flour would produce a heavier texture.
- Use good coconut milk: Coconut milk provides much of the aroma, so choose one with a clear coconut flavour rather than a thin or watery style.
- Sesame flavour: Roasted sesame seeds bring a deeper nutty note, while white sesame seeds give a milder finish.
Equipment you'll need
Ingredients
Batter
For frying
Instructions
- Set a wire rack over a tray for draining. If using a flower mould, make sure it is clean and completely dry so the batter releases cleanly.
- Put the palm sugar, coconut milk and fine sea salt in a mixing bowl and whisk until the sugar dissolves as much as possible. Whisk in the egg until smooth.
- Add the rice flour and whisk until you have a smooth batter, about the consistency of single cream. Stir in the roasted sesame seeds, then let the batter stand for 10 minutes so the flour hydrates.
- Pour the sunflower oil into a large frying pan to a depth that will cover the mould and heat to 175°C (350°F). Dip the mould into the hot oil for 30 to 45 seconds to preheat it, then lift it out and let excess oil drip back into the pan.
- Dip the hot mould into the batter, stopping just below the top edge so the batter does not flow over and seal the cookie to the mould. Immediately lower the mould into the hot oil; after 10 to 20 seconds, gently shake or tap so the cookie releases into the oil.
- Fry for 1 to 2 minutes, turning once, until lightly golden and crisp. Lift out with tongs and drain on the rack, then repeat with the remaining batter, keeping the oil close to 175°C (350°F).
- Cool completely before serving so they set fully crisp. If any soften slightly, leave them uncovered at room temperature for 10 minutes to re-crisp.
Recipe notes
Tips
- Keep the mould hot: if the cookie clings, dip the mould in the oil a little longer before the next one.
- Do not dip the mould too deep into the batter, or the cookie will not release cleanly.
- For best crunch, cool the cookies in a single layer on a rack rather than stacking while warm.
Substitutions
- Replace Roasted sesame seeds with White sesame seeds for a slightly milder, less toasty flavour.
- Replace Sunflower oil with Canola oil for frying.
Storage
- Store completely cooled cookies in an airtight container at room temperature for up to 3 days. If they lose their crispness, warm in a 160°C (320°F) oven for 4 to 6 minutes, then cool again before serving.
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Recipe overview
- Servings: 12 pieces
- Yield: flower cookies
- Total time: 1h (35min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
Eggs Sesame
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