ขนมขี้มอดงาดำ

ขนมขี้มอดงาดำ (Black Sesame Khanom Khee Mod) — Easy Thai Dessert for Home Cooks

Introduction

ขนมขี้มอดงาดำ is a delightful Thai snack: bite-sized fried dough balls coated in sweet syrup and toasted black sesame. This version combines the chewiness of glutinous rice flour with the nutty depth of งาดำ (black sesame), making it perfect for tea time or as a party treat. The recipe below is written for beginners and home cooks—no special equipment required, just basic ingredients and simple frying skills.

Ingredients for ขนมขี้มอดงาดำ

• 200 g glutinous rice flour (about 1 1/3 cups)
• 50 g all-purpose flour (about 1/3 cup)
• 1 tsp baking powder
• 1/4 tsp fine salt
• 1 large egg (room temperature)
• 200 ml coconut milk (about 3/4 cup + 1 tbsp)
• 40–60 g granulated sugar (3–4 tbsp) or 60–80 g palm sugar, grated (adjust to taste)
• 3 tbsp toasted black sesame seeds (งาดำ), plus extra for garnish
• 2 tbsp toasted shredded coconut (optional)
• Vegetable oil for deep frying (about 1–1.5 liters depending on pot size)
• For the syrup: 100 g palm sugar (or 100 g granulated sugar) and 50 ml water, simmered until syrupy

Instructions

1. Prepare ingredients: Toast black sesame seeds in a dry pan over low heat for 2–3 minutes until fragrant. If using shredded coconut, toast lightly until golden. Set aside.
2. Make the dry mix: In a mixing bowl, whisk together glutinous rice flour, all-purpose flour, baking powder, and salt until evenly combined.
3. Combine wet ingredients: In a small saucepan, warm the coconut milk with the sugar just until sugar dissolves (do not boil). Let it cool slightly. Beat the egg in a separate bowl.
4. Form the dough: Slowly pour the warm coconut milk into the egg while whisking to temper, then add the liquid to the dry mix. Stir until a soft, slightly sticky dough forms. If too dry, add 1–2 tbsp warm water; if too wet, add a little more glutinous rice flour. Mix in 2 tbsp of the toasted black sesame seeds so they’re distributed inside the dough.
5. Shape the balls: With lightly oiled hands or using a small cookie scoop, portion the dough into small balls about 2–3 cm (3/4–1 inch) in diameter. Place on a tray lined with parchment. Keep the balls compact so they don’t fall apart while frying.
6. Heat the oil: Pour oil into a deep pot to a depth of 6–8 cm (2–3 inches). Heat to medium and aim for 160–170°C (320–338°F). If you don’t have a thermometer, test with a small piece of dough—if it rises slowly and sizzles gently, the oil is ready.
7. Fry the balls: Fry the dough balls in small batches so they have space. Cook for about 3–5 minutes, turning gently with a slotted spoon until golden brown and cooked through. Remove to a paper-towel-lined tray to drain.
8. Make the syrup: While frying, combine palm sugar and water in a small saucepan and simmer until it forms a thick but pourable syrup (or dissolve granulated sugar similarly). Keep warm.
9. Coat with syrup and sesame: Working quickly while the fried balls are still warm, toss them in the syrup until lightly glazed, then roll in toasted black sesame (and toasted shredded coconut if using). The syrup helps the sesame adhere.
10. Serve: Let cool slightly so the coating sets, then serve warm or at room temperature. ขนมขี้มอดงาดำ is best eaten the same day for maximum crispness and chew.

Cooking Tips

These practical tips will help you get perfect ขนมขี้มอดงาดำ every time:

• Temperature control: Keep oil at a medium heat (about 160–170°C). Too hot will brown the outside before the center cooks; too cool will make them greasy.
• Batch size: Fry in small batches to avoid crowding — crowded oil lowers temperature and yields soggy results.
• Syrup consistency: The syrup should be sticky but not too thick. If it’s too runny the sesame won’t stick; if too thick it will clump. Warm syrup helps adhesion.
• Shaping: Keep hands lightly oiled to prevent sticking when forming balls. Press balls tight so they hold together while frying.
• Flavor variations: Add a pinch of vanilla or pandan extract to the dough for extra aroma, or swap some glutinous flour for tapioca starch for a slightly chewier texture.
• Make-ahead: You can shape the dough balls and refrigerate them for a few hours before frying. Do not freeze after frying if you want crisp texture.

Nutritional Information

Estimated nutrition per serving (recipe yields about 4 servings):

• Calories: ~280 kcal per serving
• Fat: ~14 g (largely from coconut milk and frying oil)
• Carbohydrates: ~36 g (includes sugars from syrup)
• Protein: ~4 g
• Fiber: ~2 g (from sesame seeds)
• Sugar: ~12–18 g (depends on syrup and sweetener used)

Note: These are rough estimates for home-cooked servings and will vary based on portion size, oil absorption, and exact ingredients. For a lighter version, consider baking small portions instead of deep frying (texture will differ).

Conclusion

ขนมขี้มอดงาดำ is an approachable, flavorful Thai treat that brings together chewy glutinous dough, sweet syrup, and the toasty nuttiness of black sesame. Perfect for beginners and home cooks, this recipe focuses on simple techniques—mixing, shaping, frying, and glazing—to create an authentic snack you can make in your own kitchen. Try this ขนมขี้มอดงาดำ for your next gathering or as an afternoon indulgence with tea.