Krong-Krang (Thai Fried Cookie)

Recipe Ingredients

		Dough
2 cups	125g / 4.4oz	Flour
1		Egg yolk
1/2 cup	118ml	Coconut cream *
3 tablespoons	45ml	Lime water
1		Oil for frying
		Syrup
1 tablespoon	15ml	Cilantro roots - chopped fine
1 teaspoon	5ml	Ground black pepper
1 teaspoon	5ml	Salt
3/4 cup	148g / 5.2oz	Coconut sugar
2 tablespoons	30ml	Jasmine water - (extract)

Recipe 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.

Yield: 1 batch

Source:
"The Thai Cookbook, Authentic Recipes for Your Kitchen" by P

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