These traditional cookies are fried peanuts cookies, cooked in very hot oil, in a special metal ladle. When I was young we would buy these in the market stalls freshly made, but supermarkets in Thailand also sell them now.
Ideally to make these you need a flat metal round ladle, a bowl shaped metal ladle tends to collect the mixture in the middle, leaving the cookies thick in the middle, but overcooked at the edge. You end up with all the peanuts in the middle too!
The ladle is preheated in the oil, the mixture poured in, and lowered into the oil to finish cooking.
The limestone water is the water from dissolved limestone used to stiffen the mixture. It's optional, but makes the cookie more crunchy.
If you use the baking soda you get a fluffed up cookies, if you omit it, you get a flatter crisper cookies (as in the photos).
200 gms Peanut ( Raw, not roasted! )
60 gms Rice Flour
30 gms Wheat Flour
2 Tablespoons Cassava Starch
1/2 Teaspoon Salt
3 Tablespoons Sugar
1/2 Teaspoon Baking Soda (Optional)
115 ml Limestone Water
115 ml Coconut Milk
Oil for frying
Round Metal Flat Based Ladle
1. Clean and leave the peanuts to dry.
2. Mix the rice four, cassava starch, flour, baking soda, and salt.
3. Add the egg, the coconut milk and limestone water, mix them well together into a smooth mixture. It should be runny at this point, add a little more water if it isn't.
4. Heat the oil to a medium heat, 180 degrees celsius.
5. Preheat the ladle in the oil, this is especially important if you are using a bowl shaped ladle!
6. Pour enough mixture into the ladle to coat the inside, you can swirl it around. Sprinkle some of the peanuts into the ladle and return it to the oil.
7. The cookie will float when it is cooked and golden, remove it and drain it on kitchen paper.