Sawaddee ka welcome to hot Thai kitchen so the holiday season is coming up so I thought I'd share
with you a recipe that would make perfect edible gifts these are tiny little melt-in-your-mouth
cookies called kanom ping now kanom means snack or dessert and ping means to cook something using
radiant heat sort of the same way you would warm your hands over flame you know and it's named
this way because most Thai desserts some of you may have noticed does not use radiant heat it's
either boiled or steamed or fried so my guess is that this was one of the very first recipes
that uses the technique that nowadays we would call baking so it's a super easy dessert and as
a bonus it's gluten free and so addictively delicious let's get started so this cookie
recipe is one of the easiest ever it's only got five ingredients and really four important ones
now I've got here some coconut milk and what I'm going to do is make a very thick coconut syrup so
in addition to that of course some sugar now I'm using white sugar here because we want to keep the
cookies color white if you want you can try palm sugar and get that butterscotchy flavor in there
but traditionally it's white sugar that we use now you can leave the cookies just plain coconut
flavor using the flavor from the coconut milk or you can add a little bit of jasmine extract I am
going to use my good old pandan leaf here which is nice and aromatic and go super well with coconut
some people just use a drop of vanilla these days so I'm going to bring this to a simmer and then
let it simmer gently for about 20 to 30 minutes to reduce it into sort of a thick syrupy consistency
now the timing will vary depending on the size of your pot and your heat and all that so definitely
keep an eye on it look at this oh look how good that is already syrupy coconutty the smell of
pandan leaf is oh so good okay I'm just going to take the pandan leaf out and then I'm going
to let the syrup cool just until it's warm is doesn't have to be completely cool so the syrup
is cooled so now I'm going to add one egg yolk to this and stir it in with my trusty little mini
whisk now you can leave these white or you can color these with food coloring and if you just
want one color I'd suggest mixing it in now but if you want different colors like me then I will wait
till the dough is done and then separate the dough and color them then okay so now there's our liquid
ingredients dry ingredients there's just one thing tapioca starch now you can find tapioca starch at
an Asian grocery store comes in a bag like this and yes it's upside down I apologize I cut open
the wrong end health food stores also have it but those are really expensive so if you can
look for this at an Asian grocery store okay at my local store this is one dollar a bag versus seven
dollars a bag crazy right yes so now super easy I'm going to pour my liquid ingredients into my
tapioca starch make sure you use a rubber spatula to scrape every last bit in there so now I'm just
going to use my hands and knead everything together there's still a little bit warm this
part feels so good and it's going to feel like there's not enough liquid in the beginning but
just give it time takes the tapioca starch a bit of time to absorb all that liquid now this recipe
because it involves reducing a liquid everyone's going to end up at different volumes different
amount of liquid so you may end up needing to add a little bit more flour a little bit more water
and that's just something you'll have to see at the end the trickiest part about this recipe is
how moist or how dry the dough needs to be and so the first batch is going to be a bit of a test run
for you however if you do feel like it's way too dry don't add a splash of water because the dough
does not need a lot of water so what you'll do is you need a spray bottle and just put in thank you
put in just a couple of spritz and then need that in it really doesn't need that much more sometimes
okay so now my dough is more or less well mixed I'm going to divide it into three different block
so I can have three different colors there we go and since it's the holiday season I'm gonna make
pink and green and white webs a couple of drops of my red food coloring and need that in alright
beautiful so now once you're done mixing the dough you want the dough to rest for about half
an hour and I find that resting period allows the starch to fully absorb the liquid and it does make
a difference to the texture at the end kinome peeing is usually just tiny little bite-sized
pieces so what you want is just about this big and this will puff up a little bit they look
tiny right now but I find the tiny ones so cute you can make them bigger if you want that's it
as simple as that I'm using a silicone sheet so that they don't stick you can also do parchment
paper and it doesn't have to be perfectly round right now that will even itself out in the oven
and now these are going to go into a 350 degree oven for 25 to 30 minutes now they won't Brown
very much but you can tell they're done when the bottoms are brown and the white ones you can tell
it's starting to get a little bit of color but these won't Brown as much a say a wheat cookie
because that's just the nature of tapioca starch so we'll be right back look how cute these are
they've been in the oven for about thirty minutes they've browned a little bit on the bottom again
they don't Brown very much in general and these little cracks have formed which I love now if
your dough is a little bit on the moist side there won't be any cracks can they'll spread a
little bit more but there's not that snot wrong okay there's a lot of comping that don't have
any cracks and the texture will actually be a little lighter so these because the dough was
on the dry side it has these cute little cracks and it'll be a little denser when you eat them
okay here's one last trick I'm going to give you and I kind of discovered this by accident if you
want an even light a more brittle texture instead of letting these cool outside let them cool in the
oven that you've turned off and that residual heat will continue to sort of dry them out and that's
how they become super super brittle so you know you've got time definitely do that and if you're
serving these at a party just pop them in a little Bowl alternate the colors they are so cute these
because they're so small super addictive look how pretty the green didn't show up as much as
I thought but the pink certainly did time to eat one I could use a nice cup of tea or coffee to
go with these if you've never had these before it is a texture like nothing else they crumble
and are brittle kind of like a meringue cookie and as you start chewing them they sort of melt
and turn into this creamy coconutty goodness in your mouth and it's it's really something
you have to experience in order to know what I mean so I hope you give these little guys
of try when you make it send me a photo on Facebook Twitter or Instagram the recipe as
always will be on hot Thai Kitchen comm and I will see you next time for your next delicious
time this recipe only have five ingredients it's so cozy only has only has five increase