Khanom Hua raw (Cracked Mouth Cookies)

Hello everyone from Thailand 🤗

Today I was thinking of a traditional Thai dessert that I haven't eaten in a very long time. It's a very simple, uncomplicated snack... Khanom Hua raw (ขนมหัวเราะ). When I was a child, I ate it very often. When I went to the market, I would get to eat it while it was still warm. I can still remember its smell and taste very well. I think my children's generation probably doesn't get to experience this snack much. So today, I made some to eat with hot tea and for my kids to try.

This snack is a classic Thai dessert with a unique shape, flavor, and texture. It has an enticing aroma, the fragrance of the white sesame seeds coating the outside is immediately apparent, filling your senses the moment it enters your mouth. This is followed by a subtle scent of butter and the inviting aroma of perfectly fried dough, which is wonderfully rich and savory.
The taste is softly and delicately sweet, not overly sugary. It's balanced by a slight saltiness from the salted butter, which keeps it from being cloying and makes it very moreish. You can enjoy them one after another without feeling too full. The preparation is simple and doesn't take long, so you can quickly have a batch of these warm snacks to enjoy.

INGREDIENTS

INSTRUCTIONS

Sift the all-purpose flour, baking powder, and baking soda together into a mixing bowl.

In another bowl, combine the egg and granulated sugar. Whisk until the sugar dissolves. Then, add the water and salted butter or vegetable oil. Mix well until combined.

Pour the wet ingredients into the flour mixture. Add gradually. Then, knead until the dough comes together into a ball. It should be neither too sticky nor too dry. (If the dough is too dry, add a little more water). Let the dough rest for 20 minutes.

Roll each dough ball in the white sesame seeds. If the seeds don't stick well, lightly moisten your palms with water and roll the ball again to make it slightly damp before coating with sesame seeds.

Use a sharp knife to score a cross ('X') on the top of each ball. This helps the snacks crack beautifully when fried. (Note: If you don't score them, they will still develop cracks as they puff up during frying).

Heat the vegetable oil over medium heat until hot, then reduce to low heat. Add the snacks and fry, turning them occasionally for even cooking, until they are fragrant, float to the surface, and develop their characteristic cracks. This took me about 10 minutes.

Arrange on a plate and serve. They pair perfectly with a cup of hot tea or coffee.

Tips

Do not use overly hot oil, as it will prevent the snacks from cracking and cooking through evenly the outside will burn before the inside is cooked.
For the best crispness, enjoy them shortly after frying. To keep them crispy longer, store them in an airtight container.

A notable characteristic of its texture is the exterior the first bite offers a light, delicate crunch from the white sesame seeds coating the surface. Past the sesame layer, you’ll find a soft, fluffy, and fine interior that is slightly moist and tender, reminiscent of a good cake or fried doughnut, though with a slightly denser crumb.

Frying over low heat allows the warmth to penetrate gently to the core, ensuring the inside is fully cooked without burning the outside. This creates a wonderfully balanced contrast between the crisp exterior and tender interior.
The snack melts easily in the mouth, with a sweet and rich flavor that harmonizes perfectly with the fragrant aroma of sesame. It’s an enjoyable treat and makes a perfect companion to a hot cup of tea or coffee.

Thank you all for visiting. See you again soon!

With love ❤️ @piyamas