Khao Taeng

Khao Taeng is a delightful Thai snack made from crispy rice cakes topped with a savory mixture of coconut and herbs. This gluten-free treat is perfect for those looking for a crunchy, flavorful bite of Thailand.

Ingredients

• Sticky rice - 150 grams
• Coconut milk - 100 ml
• Palm sugar - 30 grams
• Salt - 1/4 teaspoon
• Shredded coconut (unsweetened) - 50 grams
• Chili flakes - 1/2 teaspoon
• Chopped cilantro - 2 tablespoons
• Lime zest - 1 teaspoon

Steps

1. Rinse the sticky rice under cold water until the water runs clear. Soak the rinsed rice in water for at least 4 hours, or overnight for best results.
2. Drain the soaked rice and steam it in a steamer basket lined with cheesecloth for about 30 minutes, or until the rice is translucent and fully cooked.
3. In a small saucepan, combine the coconut milk, palm sugar, and salt. Heat over low heat, stirring until the sugar dissolves. Remove from heat and let it cool slightly.
4. Once the rice is cooked, transfer it to a mixing bowl and pour half of the coconut sauce over it. Mix well until the rice is evenly coated.
5. Spread the rice mixture into a thin layer on a baking sheet lined with parchment paper. Press down firmly to create an even layer. Let it cool and set for about 10 minutes.
6. Preheat your oven to 180°C (350°F). Cut the rice layer into small squares or rectangles and bake for 15 minutes until they are slightly crispy and golden.
7. Remove the crispy rice cakes from the oven and let them cool completely.
8. Top each rice cake with the remaining coconut sauce, shredded coconut, chili flakes, chopped cilantro, and lime zest before serving.

Nutrition

• Calories: 210
• Protein: 3 g
• Carbs: 35 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut milk, which can provide energy.
• Contains fiber from sticky rice, promoting digestive health.

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