Thai crispy coconut roll is has a crazy pattern—but the way its made has me laughing out loud

This Thai crispy coconut roll is made with a unique gadget. It’s fun and impressive to create. First, put coconut mixture into the can funnel and drizzle batter onto the hot pan to form a net pattern. Then, use a metal stick to carefully roll up from the edge. This dessert is both delicious and adorable.

Affectionately known as “Thong Maun” -meaning rolled gold – this crispy wafer like dessert can be gifted to someone to wish them good luck and wealth. They are particularly enjoyed alongside a warming cup of Thai tea.

The crispy coconut roll can be compared to the French pirouline wafer. They are both crispy and come in a cigar-like form. What is in this coconut mixture you might ask? Well nowadays, the ingredients in the thai coconut rolls change and vary from individual to individual. However, it is traditionally made with rice/ wheat flour, coconut milk and eggs that are seasoned with black sesame seeds. Some sellers also make their own coconut milk from scratch by squeezing to extract it from the coconut meat.

A quick rundown of the process goes like this; put the coconut milk on medium heat and simmer until the coconut fat floats to the top. Combine the flour with sugar, then add them to the coconut milk and stir until well dissolved and uniformed. Add the eggs and whisk until you no longer have bubbles. Now at this point you can add a scented flour (almond, coconut etc) and the sesame seeds, stir to combine and set aside. In the Thong Muan pan, add some oil and get it heated. Transfer the coconut mixture to a funnel with fine holes and pour it into the hot pan in a sort of spiral, web-like design. Let it cook thoroughly and take on a yellow colour. Fold it while hot and remove it from the pan. Eat it right away or store it in an airtight container.

If you do not have access to all these tools and equipment at home, you can use your favourite waffle maker, pancake griddle or even a panini grill. Here’s a recipe to try:

½ cup sugar
½ cup + 2 tbs full fat coconut milk
1 large egg
¾ cup flour
¼ tsp salt
⅛ tsp coconut powder
1 tbs black sesame seeds

PREPARATION:
1. WHISK ingredients except the sesame seeds together to form a thin batter. Then stir in the sesame seeds.
2. HEAT waffle iron or panini grill to high. Add a generous amount of the batter to the heated iron and close the lid. Cook until golden brown.
3. Use a thin spatula to remove it and immediately roll it over the greased handle of a wooden spoon. It will crisp up as it cools. Place the rolled cookie on a rack while you continue.
4. Store in an airtight container at room temp for up to 3 weeks.

 
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