Thong muan

A coconut wafer pressed between irons and rolled round a stick in the seconds before it hardens.

Egg. Vegetarian, but not vegan — contains egg.

Ingredients

• 120 g rice flour
• 60 g tapioca flour
• 120 g caster sugar
• 300 ml coconut milk
• 1 egg
• 2 tablespoons black sesame seeds
• 0.25 teaspoon salt
• 2 tablespoons oil

Method

1. ROLLED IN THE SECONDS BEFORE IT HARDENS, which is the same race as the barquillos on the Philippine side and the same answer: have the stick in your hand before the wafer comes off the heat. Pliable for about eight seconds, brittle after.
2. PRESSED BETWEEN IRONS, not spread in a pan. A thong muan iron or a pizzelle iron gives the thin even wafer and the pattern; spread in a pan it is thicker, softer and will not roll tightly.
3. Whisk everything to a thin smooth batter and STRAIN it. Rest 20 minutes.
4. It should be the thickness of single cream. Too thick and the wafer is heavy and will crack rather than curl.
5. Heat the irons properly and wipe them with oil for the first few only. After that the batter releases on its own.
6. A scant tablespoon in the centre, irons closed and pressed firmly.
7. 60 to 90 seconds, until the steam stops escaping at the edges and the wafer is pale gold.
8. Lift it out with a palette knife onto a board, lay a 1 cm wooden dowel along one edge and roll immediately, firmly.
9. If one hardens before you reach it, put it back between the hot irons for 5 seconds and it becomes pliable again. This works about twice.
10. Cool on a rack and store airtight the moment they are cold. They take up moisture within the hour.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes