Kanom Dok Chok Thai Dessert

Kanom Dok Chok Thai Dessert It is an ancient Thai dessert that has a crunchy, crunchy, sweet, and delicious taste. But today's children often do not know each other well. Because day by day, it's very difficult to find someone to make Kanom Dok Chok. But it's not that nowadays people don't eat jasmine flowers, there are still people who make them, and people like to eat them all the time.

 

Khanom Dok Chok is a folk wisdom that observes the nature of aquatic plants and duckweed by creating a dessert shape. or in other words, Khanom Dok Chok is a dessert shaped like a flower that originated in water. In the old days it was very popular. It is one of the desserts held in the event. and important ceremonies such as weddings, ordination parties, and housewarming events, etc. The popularity is not inferior to Thai desserts such as Thong Yib, Thong Yod, or Foi Thong that are popular both in the past and the present. from royal dessert.

 

This recipe is not difficult to make. The taste is just right, sweet and fragrant, then moistened and sifted out of the brass mold easily. which before we make dessert flowers to sell together The equipment for making this kind of Thai dessert It takes a candy mold to make the candy the desired shape. which printed Kanom Dok Chok.

 

- 50 grams of tapioca starch

- 350 grams of rice flour

- 1 cup of granulated sugar

- 1 egg

- Roasted Black Sesame

- Vegetable oil (for frying)

- salt (a little)

- 1 cup lime water

- 1 cup coconut milk

- Prints for making jasmine flowers

 

1. The first step is to mix rice flour, tapioca flour, sugar and salt together, then add lime water and coconut milk. Beat until homogeneous, add eggs and beat until combined again. Then add poppy. Let the dough rest for a moment.

 

2. Heat the pan, put vegetable oil in the pan. (Knife high enough to flood the Kanom Dok Chok print) Turn on medium heat. When the oil is hot, put the mold in the oil. until the print is hot Lift it up and put it on the oil absorbing paper.

 

3. When the oil is dry, put the mold and dip it into the flour mixture. By leaving a few margins left for easy printing. Then lift the mold and fry it in oil. Fry until the batter is cooked and the pastry begins to peel off the mold. Gently shake the mold to loosen the dough. Continue frying until golden brown on both sides. Scoop up and drain the oil.

 

4. At the end, put the dessert on the bottom of a glass or an inverted bowl (the size is the same as a piece of candy) and gently bend the petals down, leave it to cool until it cools down and serve. 

 

 

A: Khanom Dok Jok is a traditional Thai crispy dessert made by frying batter with a special flower-shaped mold.

 

A: It is named after aquatic plants called “jok,” as the dessert’s shape resembles a floating flower.

 

A: It has a light, crispy texture with a mild sweetness and a fragrant coconut and sesame aroma.

 

A: Limewater helps make the dessert crispier and allows it to maintain its structure after frying.

 

A: Heating the mold ensures the batter sticks properly and releases easily during frying.

 

A: It is ready when the dessert turns golden and becomes crisp on both sides.

 

A: Let it cool completely before storing in an airtight container to prevent moisture.

 

A: Shape the petals while the dessert is still warm using an inverted bowl or glass.

 

A: It is less common today but still appreciated in traditional Thai dessert markets and cultural events.