importfood logo
ImportFood Authentic Thai Recipes
with links to our Thai supermarket


Kanom Dok Jok, Thai Flower Cookie

Kanom Dok Jok, Thai Flower Cookie

A special brass flower shaped mold is used to create Thai cookies that are lovely in appearance and fun to eat. The cookies have a relatively plain flavor, accented by sesame, a touch of sugar sweetness, and mysterious crispiness derived from the slaked lime water.

Important : Soak your new brass mold in vegetable oil for at least 2 days before using it, this will prevent batter from sticking to it.

Limestone water: Prepare limestone water by mixing one tablespoon limestone paste with 2.5 cups water. Stir well and leave until the lime crystals sink to the bottom. Then pour 2/3 cups of this clear liquid into another container. Discard the rest.

Ingredients

For 4 Person(s)

Ingredients

Buy ingredients for this Recipe

Method for Kanom Dok Jok, Thai Flower Cookie

Sift the rice flour, all-purpose flour and tapioca flour together and transfer into a bowl for mixing. Add clear lime stone water and stir. Add egg yolk, vegetable oil, salt, sugar and sesame. Mix thoroughly.

Heat about 2 inches of vegetable oil a cooking pot on your stove at med/low heat. Immerse the flower shaped mold into the hot oil, and let it sit for awhile to make it hot. Raise the mold up out of the oil and shake off the excess, then immerse your hot mold into the flour mixture. IMPORTANT: dip your mold into the flour mixture so the mixture only comes up about 3/4 of the mold. Do not let the flour mixture rise over the top of the mold, as this will prevent the cookies from releasing off the mold.

Next, dip your mold into the hot oil, but again don't dunk the mold all the way into the oil. Only dip it far enough so that the oil covers the cookie mix. Wait for about one minute, now you can use a spoon or chopstick to push the flower cookie off of the mold (after you've made a few cookies, they will start to fall off the mold by gently shaking the mold, but first you'll need to help the cookies off the mold by using a utensil as shown).

Flip your cookie over, let it cook briefly, then remove from oil and place on a paper towel. It is suggested that you place the cookie on a little dish so it's raised off the towel.

This recipe makes about 32 cookies. Enjoy!

The beautiful crispy cookie

The beautiful crispy cookie

Kanom dok jok

Kanom dok jok

Soak mold in oil

Soak mold in oil

Dough mixture

Dough mixture

Heat mold in oil

Heat mold in oil

Immerse 3 4 into the dough

Immerse 3 4 into the dough

Immerse 3 4 into the oil

Immerse 3 4 into the oil

Gently push cookie away from mold

Gently push cookie away from mold

Fry briefly at med low heat

Fry briefly at med low heat

Flip and cook the other side

Flip and cook the other side



Reviews

Overall Rating (18)

5 out of 5 stars
Add comment

People in this conversation

Load Previous Comments
  • Rated 5 out of 5 stars

    Dont dip the mold all the way through...leave at least an inch undipped ... so when you dip the batter you can dhake it off..

  • Anonymous

    Rated 5 out of 5 stars

    Where do I get the flower brass shape,is not listed in your Importfood supplied list.

  • N.A

    Rated 5 out of 5 stars

    i tried this recipe last night and it didn't work for me. it was too thick and when i put my very hot mold into the batter, it didn't cling to it and instead, cook the part of batter that my mold dipped into. I've follow all the instructions including to soaking the mold in oil to making sure it was very hot when it goes into the batter. What am i doing wrong?

  • Anonymous

    Rated 5 out of 5 stars

    i tried this recipe. too much salt!

  • ImportFood

    Rated 5 out of 5 stars

    Hello N.A Thanks for your comment. We would like to help. This recipe does work. You may not have added enough limestone water, or perhaps the rice flour you used was not a true rice flour, or there could be some other process that was not followed correctly. It might be that the temperature was cold which thickened your batter. We suggest you try again and re-check the ingredient measurements, add a bit more water if the batter is still to thick, or try a slight adjustment in your flour. Let us k now how it turns out. Thanks for visiting ImportFood.com.

  • Anonymous

    Rated 5 out of 5 stars

    Where we can buy this flower mould? I'm at melbourne. I'd the big mould,11cm. Thank you.

  • Anonymous

    Rated 5 out of 5 stars

    do you have a bigger one?

  • Anonymous

    Rated 5 out of 5 stars

    do we really need the red lime water? can we do without?

  • Rose

    Rated 5 out of 5 stars

    SO glad I found your site AND the recommendation to soak the Lotus mold in vegetable oil for 2 days, because I'm hoping that this was my problem with the batter sticking to the mold and not falling off! Will let you know.

  • Anonymous

    Rated 5 out of 5 stars

    Dont dip the mold all the way through...leave at least an inch undipped ... so when you dip the batter you can dhake it off..


Top

Contact Us

You can email us at
Call Mon-Sat
Toll Free:888-618-THAI (8424)
Local: 425-687-1708
Fax: 425-687-8413

Our mailing address

PO Box 2054
Issaquah, WA 98027

Thai Recipe Newsletter

Sign up to receive our FREE Thai recipe newsletter (monthly).