Thai Sweet Rice Crackers.

Organic Thai Rice Crack­ers are a deli­cious tra­di­tional Thai snack made from crunchy puffed brown or white rice. These glu­ten free,dairy free treats are hand-made using organ­ic­ally grown pro­duce and are ideal for a healthy snack,kids’ lunch boxes,party nibbles,or an after­noon treat.

Khao Tou (Stir Sweetness Sun Dried Rice)

Khao Tou is a Thai dessert made from rice, the rest eating.  By make them to the rice mill and then dried thoroughly.  Mix of water with sugar and shredded coconut together. Add roasted rice and stir to first sort mold insert pot.  Baking with smoke fragrant candle and Jasmine flower.

Ingredients:

• 1 cup sun dried steamed rice.
• 1 cup Sugar Palm
• 2 cups shredded coconut
• ½ cup water
• Fragrant Candle
• Jasmine flower

How to cook:

1. Bring sun dried steamed rice to roast until turn to yellow and crispy and ground thoroughly. 
2. You should separate out the rough ground and pounded it again.
3. Mix sugar palm, shredded coconut, water and ground rice in a big pan, picking up scent and heat,
4. Continue stirring until shredded coconut sticky well.
5. Poor the roasted rice into pan and stir to combine to raise.
6. Preparing the mold with oil make easy to bring dessert out from mold and made it clearly see the pattern.
7. Mold the dessert into a ball size fit with a mold and press firmly and strike out of mold until finish.
8. Bring all the “Khao Tou” keep in a pot (must big enough)
9. Add jasmine flower in the pot and turn candles light and place on top of the Khao tou and blow off fragrant candle and then cover the pot.
10. Leave it over the night.

   

Khao Tang Naa Tang (Rice Crackers with Prawn Sauce)

Khao Tang Naa Tang within the meaning of the ancient rice stick frying pan or pot bottom, and then shovel out to dry Stored for a long review. And bring out the shovel and sliced.  Dry under sun dried fried sliced to the rising swell.  Thai Style Rice Crackers served with Prawn Sauce is a Thai snack.  it’s crisp Rice Crackers and serve with a little spicy and sweet sauce.  Most we take on a classic party dish.

Ingredients:

• 300 g rice cracker
• ½ cup minced pork
• ½ cup minced prawn
• 1¾ cups coconut milk
• ¼ cup ground roasted peanut
• 1 dried red spur chili, seeded and soaked in water
• 1 tbsp  finely sliced garlic
• 1 tsp finely sliced coriander root
• 1 tbsp finely sliced shallot
• 1 chopped coriander plant
• ¼ tsp pepper
• 2 tbsp sugar
• 1 – 2 tbsp fish sauce
• 4 cups cooking oil, for deep-frying

Preparation: for Rice Crackers 

1. Bring the rest of cooked rice press in the round or square molding as you desired. 
2. And bring to dry under the sun 1-2 days and then fried in hot oil.
3. Preheat the oil over medium heat. Fry the rice crackers a few pieces at a time. 
4. Turn to brown on both sides, remove and drain.

Preparation: for Sauce

1. Pound the garlic, coriander root, dried chili and pepper finely.
2. Bring the coconut milk to the boil over medium heat. 
3. When a film of oil surfaces, add the coriander paste and sauté until fragrant. 
4. Add minced prawns and pork, stir to combine and cooked through.
5. Season to taste with sugar and fish sauce, stir well. 
6. When the mixture returns to the boil, stir in peanut and shallots. 
7. Remove from the heat, sprinkle fresh coriander over the top. 
8. Serve with fried rice crackers or toast.

   

Khanom Krok (Coconut-Rice Pancakes)

Coconut-Rice Pancakes or Khanom Krok is possibly the favorite street food of Thailand. Delectable, delicious coconut hotcakes, they are mainly a street food, found by searching for vendors with little circles of coconut mixture cooking in distinct circular cast-iron pans.

INGREDIENTS:

• 3 14 ounce cans coconut milk, or 1 ¾ cups coconut cream with 3 ½ cups lighter coconut milk
• ¼ cup plus 1 tablespoon sugar
• 2 ½ tablespoon tapioca or arrowroot flour
• 3 tablespoon uncooked white rice
• 1/3 cup finely shredded fresh coconut, or ¼ cup dried, unsweetened shredded coconut
• 2 cups rice flour
• 2 teaspoon sea salt
• 2 to 3 tablespoon peanut or corn oil

Optional filling ingredients:

• ¼ cup green onions, cut in thin rounds
• ¼ cup fresh corn kernels
• 2 tablespoon cilantro leaves

PREPARATION:

• If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk.
• Heat just enough to melt and smooth out the lumps.
• Add sugar and stir to dissolve.
• Allow to cool before mixing in 2 ½ tablespoon of tapioca or arrowroot flour.
• Stir until smooth. Set aside.
• Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.
• Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible.
• Do the same with the shredded coconut.
• Combine the two with the rice flour, salt and coconut milk.
• Stir and mix until well blended and smooth.
• Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals.
• When the griddle is hot, brush the surface indentations with peanut or corn oil.
• Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full.
• The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)
• Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain.
• Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom.
• Remove gently with a rounded spoon.
• Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle.
• Serve hot.