Krong-krang (thai fried cookie)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | Egg Yolk | |
| ½ | cup | Coconut Cream * |
| 3 | tablespoons | Lime Water (CaCO3 Solution) |
| Oil for Frying | ||
| 1 | tablespoon | Cilantro Roots, Chopped Fine |
| 1 | teaspoon | Ground Black Pepper |
| 1 | teaspoon | Salt |
| ¾ | cup | Coconut Sugar |
| 2 | tablespoons | Jasmine Water (Extract) |
Directions
DOUGH
SYRUP
* 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.