ขนมดอกลำดวนใบเตย

How to Make ขนมดอกลำดวนใบเตย (Pandan Lamduan Flower Cookies)

Introduction — ขนมดอกลำดวนใบเตย

ขนมดอกลำดวนใบเตย is a classic Thai snack: crisp, lightly sweet flower-shaped cookies scented with fragrant pandan (ใบเตย). These delicate deep-fried treats are perfect for afternoon tea, parties, or as a special homemade gift. This beginner-friendly recipe walks you through making ขนมดอกลำดวนใบเตย step by step, including a simple pandan juice method and tips for using the traditional flower mold (or an easy alternative if you don’t have one).

Ingredients — ขนมดอกลำดวนใบเตย

• 1 cup (120 g) rice flour
• 1/4 cup (30 g) tapioca starch
• 1/2 cup (100 g) granulated sugar
• 1/2 teaspoon salt
• 1 cup (240 ml) full-fat coconut milk
• 2 large eggs, beaten
• 2–3 pandan leaves (ใบเตย), blended with 2 tablespoons water and strained, or 1 teaspoon pandan extract
• 1 tablespoon vegetable oil (for the batter)
• Vegetable oil for deep frying (about 3 cups / 700 ml)
• Optional: toasted sesame seeds for a light sprinkle

Instructions — ขนมดอกลำดวนใบเตย

1. Prepare pandan juice: Chop pandan leaves and blend with 2 tablespoons of water. Strain through a fine sieve or cheesecloth to get bright green pandan juice. If using pandan extract, skip this step.
2. Mix dry ingredients: In a bowl, whisk together rice flour, tapioca starch, sugar, and salt until evenly combined.
3. Combine wet ingredients: In a separate bowl, whisk the coconut milk, beaten eggs, pandan juice (or pandan extract), and 1 tablespoon vegetable oil.
4. Make the batter: Gradually pour the wet mixture into the dry ingredients while whisking until smooth. The batter should be runny—similar to a thin pancake batter. If it feels too thick, add 1–2 tablespoons of coconut milk or water.
5. Rest the batter: Cover and refrigerate for 20–30 minutes. Resting helps the starches hydrate and improves the final crispness.
6. Heat the oil and mold: Pour oil into a deep, heavy-bottomed pan to a depth of at least 2–3 inches (5–7 cm) and heat to medium (about 170–180°C / 340–355°F). Place the traditional lamduan flower iron mold in the oil to heat thoroughly—this step is important so the batter releases cleanly.
7. Fry the cookies (traditional method): Remove the hot mold from oil (use tongs), shake off excess oil, then dip the hot mold into the batter just enough to coat the outside (do not submerge the mold entirely if it is hollow). Return the coated mold into the oil and let the batter cook for 20–40 seconds. The cookie should puff slightly and release from the mold; use a wooden chopstick to gently loosen and lift the cookie from the mold. Let the cookie finish frying until light golden and crisp. Drain on paper towels.
8. Alternative method (no mold): If you don’t have a lamduan mold, spoon small rounds (about 1 tablespoon) of batter into hot oil. Fry until edges are crispy and golden, turning once. These will be round rather than flower-shaped but still delicious.
9. Cool and store: Let cookies cool completely to room temperature so they crisp up fully. Store in an airtight container for up to 3 days at room temperature.

Cooking Tips — ขนมดอกลำดวนใบเตย

– Heat the mold until very hot. A well-heated mold is the key to preventing batter from sticking and getting a clean flower shape.

– Keep oil temperature steady (170–180°C). Too hot and the outside burns before the batter cooks; too cool and the cookies soak up oil and become greasy.

– Test one cookie first to check batter consistency and oil temperature. Adjust batter with a tablespoon of water or coconut milk if it’s too thick.

– For a more intense pandan color and aroma, use pandan extract in addition to fresh juice or add a small drop of green food coloring if desired (optional for beginners).

– If you prefer less coconut flavor, use light coconut milk or dilute full-fat coconut milk with a little water.

Nutritional Information — ขนมดอกลำดวนใบเตย (Approximate)

Estimated values per serving (3 cookies):

• Calories: ~180 kcal
• Fat: ~6 g (Saturated fat ~4 g)
• Carbohydrates: ~27 g
• Sugar: ~12 g
• Protein: ~2 g
• Fiber: ~0.5 g
• Sodium: ~80 mg

Note: These nutritional numbers are rough estimates and will vary with ingredient brands, portion sizes, and frying oil absorption. For precise tracking, calculate with the specific ingredients you use.

Conclusion — ขนมดอกลำดวนใบเตย

With simple pantry ingredients and a little practice, you can make authentic ขนมดอกลำดวนใบเตย at home—crispy, aromatic, and perfect for sharing. Follow the step-by-step instructions, pay attention to mold and oil temperature, and don’t be afraid to try the no-mold alternative if you’re starting out. If you enjoyed this recipe, save it, share a photo of your ขนมดอกลำดวนใบเตย, and try flavor variations like toasted sesame or light coconut sugar for a different twist. Happy cooking!