ขนมเจาะหู

ขนมเจาะหู: Easy Thai Fried Snack Recipe for Beginners

Introduction

ขนมเจาะหู is a traditional Thai deep-fried snack known for its thin, crispy texture and a little hole in the middle—hence the name, which loosely translates to “ear-pierced snack.” Lightly sweet and delicately fragrant from coconut milk, this little treat is perfect with tea or as a party finger food. This beginner-friendly recipe breaks the process down into simple steps so you can make ขนมเจาะหู at home with confidence.

In this recipe you’ll learn how to make a smooth batter, shape the snacks, and fry them to golden crispness. I’ll also share practical tips for consistent results and a basic nutritional estimate so you know what to expect.

Ingredients

• 200 g rice flour (about 1 1/2 cups)
• 50 g tapioca starch (about 1/2 cup)
• 30 g all-purpose flour (optional, about 1/4 cup) — for extra structure
• 1 large egg
• 200 ml coconut milk (about 3/4 cup + 2 tbsp)
• 50 g granulated sugar (about 1/4 cup) — adjust to taste
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp vanilla extract or 1 tbsp pandan juice (optional, for aroma)
• 1 tbsp toasted sesame seeds (optional, for topping)
• Vegetable oil for deep frying (enough for a 3–4 inch depth in your pan)
• Powdered sugar or simple sugar syrup for glazing (optional)

Instructions

1. Prepare ingredients and equipment: measure all dry ingredients, have a mixing bowl, a skewer or chopstick for making holes, a slotted spoon, and paper towels ready for draining.
2. Mix dry ingredients: in a large bowl, whisk together rice flour, tapioca starch, all-purpose flour (if using), sugar, salt, and baking powder until evenly combined.
3. Combine wet ingredients: in a separate bowl, beat the egg lightly with the coconut milk and vanilla or pandan if using.
4. Make the batter: pour the wet mixture into the dry ingredients and stir until you get a smooth, slightly thick batter. It should be pourable but hold shape — similar to pancake batter. Add a little more coconut milk or water if it’s too thick.
5. Rest the batter: cover the bowl and let the batter rest for 15–30 minutes at room temperature. Resting helps the flours hydrate for a crisp texture.
6. Shape the snacks: wet your hands slightly. Take about a tablespoon of batter, roll into a small ball, then flatten gently between your palms into a 1/4-inch (6 mm) disc. Use your thumb or the back of a skewer to make a small hole through the center to create the signature “pierced ear” shape.
7. Heat the oil: pour oil into a deep pan to a depth of about 3–4 inches and heat to medium-high. Aim for 170–180°C (340–355°F). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and rise steadily but not burn immediately.
8. Fry in batches: carefully slide shaped pieces into the hot oil in small batches to avoid crowding. Fry for about 2–3 minutes, turning occasionally, until they are golden brown and crisp.
9. Drain and finish: remove with a slotted spoon and drain on paper towels. While warm, you can dust with powdered sugar, toss with a little granulated sugar, or brush with thin sugar syrup for a glossy finish. Sprinkle sesame seeds if desired.
10. Cool and store: let ขนมเจาะหู cool completely to room temperature so they stay crisp. Store in an airtight container for up to 3 days.

Cooking Tips

Use room-temperature coconut milk and egg for a smoother batter. Cold ingredients can make the batter lumpy.

Consistency matters: if the batter is too thin the pieces will spread and be fragile; if too thick they’ll be dense. Aim for a batter that pours slowly but keeps shape on a spoon.

Temperature control is crucial. Oil that’s too hot will brown the outside too quickly while leaving the inside oily; oil that’s too cool will make the snack absorb more oil. Keep the heat steady around medium-high and adjust after testing the first batch.

Work in small batches when frying. Overcrowding the pan lowers oil temperature and produces greasy, unevenly cooked snacks.

For added flavor, try substituting part of the rice flour with glutinous rice flour for a chewier interior or add a pinch of shredded coconut to the batter for texture.

Nutritional Information

Approximate nutrition per 2 pieces (depends on size and frying method):

Calories: 160–200 kcal | Fat: 9–12 g | Carbohydrates: 18–22 g | Protein: 2–3 g

Notes: These values are estimates. Deep frying increases fat and calorie content; using an air-fryer or shallow pan-frying will reduce oil absorption but change texture. Coconut milk adds richness and saturated fat—consider light coconut milk for a lower-calorie option.

Conclusion

ขนมเจาะหู is a lovely, crispy Thai snack that’s surprisingly simple to make at home. With basic pantry ingredients and a little practice shaping and frying, you’ll be able to produce golden, crunchy ขนมเจาะหู perfect for sharing. Try different aromatics like pandan or vanilla and experiment with coatings to make the recipe your own. Happy cooking—leave a comment with your results or questions about making ขนมเจาะหู!