ขนมกงงาดำ

ขนมกงงาดำ — Easy Thai Black Sesame Cookies for Home Cooks

Introduction

ขนมกงงาดำ (khanom gong nga dam) is a traditional Thai snack that combines crunchy fried dough with the nutty aroma of black sesame seeds. This beginner-friendly recipe shows you how to make small, golden sesame cookies that are perfect with tea or as a sweet snack. The recipe uses simple ingredients and clear steps so home cooks can recreate authentic Thai flavors in their own kitchen.

Ingredients for ขนมกงงาดำ

• 200 g glutinous rice flour (or a mix of 150 g glutinous rice flour + 50 g all-purpose flour)
• 50–80 g palm sugar or granulated sugar (adjust to taste)
• 1 large egg
• 120–150 ml coconut milk (full fat for best flavor)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 40 g black sesame seeds (งาดำ), plus extra for coating
• Vegetable oil for deep frying (about 1–1.5 liters, depending on pan size)
• Optional: 1/2 tsp vanilla extract or a small pinch of ground pandan for aroma

Instructions

1. Prepare ingredients: measure flour, sugar, sesame, and coconut milk. If using palm sugar, chop or grate it for easier dissolving.
2. Make the dough: In a mixing bowl, whisk the egg with sugar until combined. Add coconut milk and vanilla (if using) and stir.
3. Combine dry ingredients: In a separate bowl, sift glutinous rice flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, stirring until it forms a soft, slightly sticky dough. If too dry, add a tablespoon of coconut milk; if too wet, add a little more flour.
4. Add sesame: Fold 40 g of black sesame seeds into the dough so they are distributed evenly.
5. Shape cookies: Lightly oil your hands. Pinch off small pieces (about 15–20 g each) and roll into balls. Flatten each ball gently into a 1/3-inch (8 mm) disc. Press additional black sesame seeds onto both sides for a pretty coating.
6. Heat oil: In a heavy-bottomed pan, heat 2–3 inches of oil over medium heat. Maintain oil temperature around 160–170°C (320–340°F). If you don’t have a thermometer, test by dropping a small piece of dough — it should sizzle and rise slowly without browning instantly.
7. Fry in batches: Carefully slide a few discs into the hot oil, keeping space between them. Fry for 2–3 minutes per side, turning once, until they’re puffed and golden brown. Avoid overcrowding the pan to keep oil temperature steady.
8. Drain and cool: Remove cookies with a slotted spoon and drain on a wire rack or paper towels. Let them cool completely; they crisp further as they cool.
9. Store: Once cooled, store ขนมกงงาดำ in an airtight container at room temperature for up to 3–4 days for best crispness.

Cooking Tips

Follow these practical tips to get the best ขนมกงงาดำ texture and flavor:

• Oil temperature control is key: If oil is too hot, the outside will brown before the inside cooks. If too cool, the cookies will absorb excess oil and become greasy.
• Use glutinous rice flour for the characteristic chew and crisp contrast. A small amount of all-purpose flour can be added to reduce stickiness if needed.
• Press sesame seeds firmly onto the dough so they don’t fall off during frying.
• Fry in small batches and allow oil to return to temperature between batches for consistent results.
• For a lighter version, you can shallow-fry with less oil or try baking at 180°C (350°F) for 12–15 minutes, flipping halfway—note that the texture will differ from the traditional fried version.
• Adjust sweetness to your taste. Palm sugar gives a richer, caramel-like flavor that complements coconut milk.

Nutritional Information

The following values are approximate per piece assuming the recipe yields about 18–20 small cookies. Actual values depend on portion size, oil absorption, and ingredient brands.

• Serving size: 1 cookie (approx.)
• Calories: ~120–150 kcal
• Fat: ~7–9 g (from coconut milk and frying oil)
• Carbohydrates: ~12–16 g (from rice flour and sugar)
• Protein: ~2 g
• Fiber: ~1 g (from sesame)

Black sesame seeds add minerals such as calcium, iron, and magnesium, while coconut milk contributes medium-chain triglycerides (MCTs). These cookies are a treat—enjoy in moderation.

Conclusion

ขนมกงงาดำ is a delightful Thai snack that’s surprisingly easy to make at home. With simple ingredients, a little frying practice, and attention to oil temperature, you can produce crisp, nutty black sesame cookies that capture authentic Thai flavors. Try this ขนมกงงาดำ recipe as a weekend project—serve with tea or coffee and share with friends for a charming homemade treat.