ขนมผิงงาดำ

ขนมผิงงาดำ — Crispy Thai Black Sesame Cookies Recipe

Introduction

ขนมผิงงาดำ (khanom ping nang-dam) is a classic Thai cookie known for its crisp texture and the nutty aroma of black sesame. This beginner-friendly recipe teaches you how to make these delicate, slightly sweet cookies at home with simple pantry ingredients. Perfect for afternoon tea or as a gift, ขนมผิงงาดำ brings a taste of Thai tradition to your kitchen in an easy, step-by-step way.

Yield: about 30 cookies | Prep time: 20–30 minutes (plus 30 minutes chilling) | Bake time: 12–15 minutes

Ingredients for ขนมผิงงาดำ

• 200 g (1 2/3 cups) all-purpose flour
• 40 g (3 tbsp) tapioca starch (or cornstarch)
• 120 g (1 cup) icing (confectioners’) sugar
• 1 tsp baking powder
• Pinch of fine salt
• 60 g (4 tbsp) unsalted butter, melted and slightly cooled (or neutral oil)
• 120 ml (1/2 cup) canned coconut milk
• 1 large egg white (for dough), plus 1 beaten egg white for brushing
• 1 tsp vanilla extract (optional)
• 2–3 tbsp black sesame seeds, lightly toasted (reserve a few for decoration)

Instructions to make ขนมผิงงาดำ

1. Preheat your oven to 160°C (320°F). Line two baking sheets with parchment paper or silicone mats.
2. Lightly toast the black sesame seeds in a dry pan over medium heat for 1–2 minutes until fragrant. Remove from heat and let cool. Optionally grind half of them into a coarse powder using a mortar and pestle or small food processor for more sesame flavor.
3. In a large bowl, sift together the all-purpose flour, tapioca starch, icing sugar, baking powder, and salt. Stir in the ground sesame seeds so they are evenly distributed.
4. In a separate bowl, whisk the melted butter, coconut milk, 1 egg white, and vanilla until smooth.
5. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until a soft, slightly sticky dough forms. If the dough feels too wet, add 1 tbsp more flour; if too dry, add 1 tsp coconut milk at a time.
6. Cover the dough and chill in the refrigerator for 30 minutes — this makes shaping easier and helps cookies keep their thin, crisp shape.
7. Once chilled, portion the dough into small balls about 10–12 g each (roughly a level tablespoon). Place them on a lightly floured surface.
8. Flatten each ball into a thin disc (about 6–7 cm / 2.5 inches across) with your palm or the bottom of a glass. Place discs on the prepared baking sheets about 2 cm apart.
9. Brush each cookie lightly with the beaten egg white and sprinkle with the remaining whole black sesame seeds for a pretty finish.
10. Bake in the preheated oven for 12–15 minutes, rotating the tray halfway through. The edges should be a light golden brown—do not overbake, or they will brown too much and lose the delicate flavor.
11. Remove from oven and let the cookies cool completely on the baking sheet. They will crisp up further as they cool. Store in an airtight container for up to one week.

Cooking Tips for ขนมผิงงาดำ

These practical tips will help you get consistent, bakery-quality ขนมผิงงาดำ every time:

• Chill the dough: Refrigerating the dough for at least 30 minutes makes it much easier to shape very thin discs without tearing.
• Control thickness: Flatten cookies uniformly so they bake evenly. A cookie press or measuring ring can help if you want identical sizes.
• Oven temperature: Lower heat (around 160°C / 320°F) prevents rapid browning and preserves the coconut and sesame aroma.
• Sesame variation: Grind some sesame seeds into a powder to fold into the dough for stronger sesame flavor, and reserve whole seeds for topping for texture.
• Make them dairy-free: Replace butter with neutral oil (light vegetable oil or melted coconut oil) and use the same weight for similar results.
• Storage: Keep cookies in an airtight container at room temperature. To refresh slightly soft cookies, re-crisp them in a 150°C (300°F) oven for 3–4 minutes.

Nutritional Information for ขนมผิงงาดำ (approximate)

The following is an estimate per cookie if the recipe yields 30 cookies. Values may vary by exact ingredients and sizes.

• Calories: ~85 kcal
• Fat: ~4.5 g (mostly from coconut milk and butter)
• Carbohydrates: ~10 g
• Sugar: ~4 g
• Protein: ~1 g
• Fiber: ~0.5 g (from sesame seeds)

If you need precise nutritional data for dietary needs, use a nutrition calculator with the exact brands and measures you use.

Conclusion

ขนมผิงงาดำ is a delightful, crisp Thai cookie that balances sweet coconut and nutty black sesame in every bite. With simple ingredients and beginner-friendly steps, this ขนมผิงงาดำ recipe makes a lovely snack or gift. Try the tips to perfect texture and flavor, and enjoy baking a traditional Thai treat in your own kitchen.