Crispy Coconut Crackers

My grandmother is a great dessert artist. She told me that she has inherited all her knowledge from her mother. I, on the other hand, have been poaching and picking up from here and there. Grandma is my great teacher and I am grateful to be her pupil. 

Today we are going to make one of the traditional Thai desserts that fading away in time. I want to bring it back and make it cool again. Here we go!

Crispy Coconut Crackers

• All-purpose flour 170g

• Rice flour 220g

• Tapioca flour 220g

• Sugar 170g

• Salt 2tsp

• Egg 1

• Black or White Sesame seed 100g

• Cooking oil 2 cups (for deep fry)

• Cracker Mold

How to make

• In a large mixing bowl, combine all-purpose flour, rice flour, tapioca flour, sugar, and salt. Mix well.

• In a separate bowl, whisk one egg and add it to the flour mixture. Stir until the mixture becomes a liquid consistency.

• Add the sesame seeds to the mixture and stir until well combined.

• Heat the cooking oil in a deep fryer or deep pot to 350F (175C)

• Place your cracker mold in the hot oil for a few seconds, this will prevent the mixture from sticking to the mold.

• Dip the mold into the mixture and shake off any excess.

• Carefully place the mold into the hot oil and fry until golden brown, approximately 3-5 minutes.

• Remove the cracker from the mold by shaking it gently. Place it on a paper towel to remove excess oil.

• Repeat the process until all the mixture has been used.

• Enjoy your homemade crispy coconut crackers!

• As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavor that suits you.

You may want to keep adding sesame seeds during cooking and adding some oil.

As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suits you.