# Khao Taen Recipe (Thai Crispy Rice Cakes)

Cuisine: thai · Servings: 20

## Ingredients

- 2 1/4 cups glutinous rice
- 1 cup watermelon juice
- 3 tbsp brown sugar
- 1/2 tsp salt
- 2 tbsp white sesame seeds
- 1 scant cup palm sugar
- 3 tbsp brown sugar
- 1/4 tsp salt
- 2 tbsp water

## Steps

1. Wash and soak glutinous rice overnight.
2. Slice your watermelon into chunks that are easy to blend. Toss them in the blender and mix into a juice. Pour the watermelon juice through a sieve cloth into a large bowl, separating the pulp and the watermelon. Keep the watermelon juice, compost the pulp and seeds.
3. For detailed instructions, see my how to cook Thai sticky rice recipe.
4. When your sticky rice is still hot and steamy, mix it with the watermelon juice along with brown sugar and salt, and let the grains soak up the flavor over the next 20 minutes.
5. Grab a round mold, like a mason jar lid, and press the cooled rice mixture into the shape. Then, remove from shape and let dry in the sun for approx 2 days until they’re dry. Repeat this process until you have shaped all your sticky rice. If the rice is too sticky, apply a bit of water to your mold.
6. Heat oil for deep-frying until it’s hot enough to turn the sticky rice into golden puffs. Fry, drain, and let cool.
7. In a pot over low heat, stir together water, salt, and sugar until they turn into a golden caramel.
8. Drizzle your kae taen with the caramel sauce and serve them up.

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Source: hungryinthailand — https://hungryinthailand.com/khao-taen-recipe/
Page: https://findfood.fun/vi/recipes/6631
Language: en (requested translation unavailable)