Crunchy Caramelized Thai Cookie


Crunchy Caramelized Thai Cookie (Krong Krang Grob Fak Thong) - Crunchy Caramelized Thai Cookie is a Thai popular dessert which eat as a snack or served with coffee or tea. This dessert has sweet, salty, spicy taste. It’s crispy outside and soft inside. 

  • 200g of wheat flour
  • 100g of soft pumpkin
  • ½ tsp of baking powder
  • Sugar
  • 1 tsp of grounded pepper
  • ½ tsp of salt
  • 1 egg
  • 100g of undiluted coconut
  • 2 tbsp of lime stone solution
  • 3 cups of  vegetable oil
  • Pounded coriander root, garlic, pepper (each 1 tbsp)
  • 1/4 cups of palm sugar
  • 2 tbsp of water
  • ½ tsp of  salt
  1. Mix wheat flour, baking powder together. Put egg and pumpkin and mix thoroughly.
  2. Put sugar, salt, pepper and lime stone solution and knead to combine. Then add coconut milk and mix until the dough is sticky and smooth.
  3. Divide the dough into a loaf and roll into a ball. Sprinkle the flour.
  4. Press the dough with mold or fork. Make thickness of the dough evenly.
  5. Heat vegetable oil and fry over low-medium heat. Keep stirring and fry about 5-7 minutes.
  6. When cooked, set aside to cool and drain oil. 
  7. Remove oil from the pan (left about 2 tablespoons) Heat the pan, add coriander root, garlic, and pounded pepper. Stir-fry until fragrant.
  8. Put palm sugar, add water and stir to combine, Season with salt and simmer until sticky.
  9. Turn off stove. Add Krong Krang and mix together with sugar and coating evenly.
  10. Set aside to cool in the tray, arrange and serve.

Crunchy Caramelized Thai Cookie :: Cam Location