ขนมเจาะหูงาดำ

ขนมเจาะหูงาดำ — Easy Thai Black Sesame Fried Snack Recipe for Beginners

Introduction

ขนมเจาะหูงาดำ is a charming Thai snack made from rice-based dough, deep-fried until golden and finished with black sesame (งาดำ). Light, slightly chewy, and slightly sweet, this traditional street-style treat is perfect for home cooks and beginners who want to try an authentic Thai snack in a simple way. In this recipe you’ll learn how to make ขนมเจาะหูงาดำ step by step, with practical tips for shaping, frying, and getting the texture right.

Ingredients for ขนมเจาะหูงาดำ

• 200 g (1 2/3 cups) rice flour
• 50 g (1/3 cup) glutinous rice flour
• 50 g (1/3 cup) tapioca starch (or tapioca flour)
• 50 g (1/4 cup) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 large egg
• 180–220 ml (3/4–1 cup) warm water, adjust as needed
• 2 tablespoons neutral vegetable oil (in dough)
• 2 tablespoons black sesame seeds (งาดำ), plus extra for sprinkling
• Vegetable oil for deep-frying (enough for about 3–4 cm / 1–1.5 in depth in a pan)

Instructions to make ขนมเจาะหูงาดำ

1. Prepare dry mix: In a large bowl, whisk together rice flour, glutinous rice flour, tapioca starch, sugar, baking powder, and salt until evenly combined.
2. Make the dough: In a separate bowl, beat the egg with 2 tablespoons oil. Add the warm water gradually, then pour the wet mixture into the dry mix.
3. Mix and adjust: Stir with a spatula until a soft, slightly sticky dough forms. If the dough feels too dry, add small amounts of warm water (1 tablespoon at a time). If too sticky, dust with a little extra rice flour. The dough should be pliable and hold shape.
4. Rest (optional): Cover the dough and let it rest 10–15 minutes. This helps the flours hydrate and makes shaping easier.
5. Shape the pieces: Lightly flour your work surface. Pinch off small pieces (about 12–15 g each) and roll into ropes about 6–8 cm (2.5–3 in) long. For the traditional “เจาะหู” look, press the rope flat slightly, then fold or pinch the ends to create a small ear shape and use a chopstick or skewer to poke a hole through the center—creating a small ring or pierced shape. Repeat until all dough is used.
6. Add sesame: Lightly brush each shaped piece with a bit of water or oil so the black sesame seeds will stick. Sprinkle or press sesame seeds onto the surface of each piece. You can also roll each piece briefly in a shallow plate of sesame to coat.
7. Heat the oil: Fill a deep pan or wok with oil to a depth of about 3–4 cm (1–1.5 in). Heat the oil to 170–180°C (340–355°F). If you don’t have a thermometer, test with a small piece of dough—if it rises steadily and bubbles around it, the oil is ready.
8. Fry in batches: Gently lower a few pieces into the hot oil—do not overcrowd the pan. Fry, turning occasionally, until puffed and golden brown, about 2–3 minutes per batch depending on size and oil temperature.
9. Drain and cool: Remove with a slotted spoon and transfer to a paper towel-lined tray to drain excess oil. While still warm, press a few extra black sesame seeds on any spots that need more coverage.
10. Serve: Serve ขนมเจาะหูงาดำ warm or at room temperature as a snack with tea or coffee.

Cooking Tips for ขนมเจาะหูงาดำ

– Oil temperature: Maintain oil at about 170–180°C (340–355°F). Too hot and the outside will brown quickly while the inside stays uncooked; too cool and the pieces will absorb excess oil and be greasy.

– Test first: Fry one or two test pieces to check texture and sesame adhesion. Adjust dough moisture or frying time as needed.

– Shaping help: If you find shaping difficult, roll the dough into longer ropes, refrigerate briefly to firm up, then cut and shape—this helps with clean handling.

– Sesame tips: Press sesame seeds firmly so they stick. If seeds fall off during frying, sprinkle more onto the hot fried pieces immediately after removing from oil.

– Make-ahead and storage: Store in an airtight container at room temperature for 1–2 days. Re-crisp in a 160°C (320°F) oven for 3–5 minutes before serving.

– Dietary notes: This recipe uses rice-based flours and is naturally gluten-free if you ensure your flours are not cross-contaminated. For an egg-free version, try substituting the egg with 3 tablespoons aquafaba; texture will be slightly different.

Nutritional Information (approximate)

These values are estimates per piece, assuming the recipe yields about 24 pieces.

• Calories: ~85–95 kcal per piece
• Carbohydrates: ~12–14 g
• Fat: ~3–5 g (includes oil absorbed during frying)
• Protein: ~1.5–2.5 g
• Fiber: ~0.5–1 g (from flours and sesame)

Note: Exact nutrition will vary by portion size, frying oil absorption, and ingredient brands. For precise tracking, weigh portions and use a nutrition calculator with your specific ingredients.

Conclusion

Making ขนมเจาะหูงาดำ at home is a rewarding way to enjoy an authentic Thai snack with simple ingredients and clear steps. Whether you’re a beginner or an experienced home cook, these little black-sesame-studded treats are fun to shape, quick to fry, and delicious warm from the pan. Try this ขนมเจาะหูงาดำ recipe today, keep the oil temperature steady, and enjoy a crunchy, chewy bite of Thai flavor.