ขนมกลีบลำดวนงาดำ

ขนมกลีบลำดวนงาดำ — Thai Black Sesame Lamduan Cookies (Easy Recipe for Beginners)

Introduction

ขนมกลีบลำดวนงาดำ is a delicate Thai cookie inspired by the classic “khanom kleeb lamduan” shape, filled with rich black sesame paste. This version keeps the traditional petal shape while introducing nutty black sesame for a deep, toasty flavor. Perfect for beginners and home bakers, this recipe uses simple pantry ingredients, clear step-by-step instructions, and baking tips to help you make authentic-looking Thai cookies at home.

Ingredients for ขนมกลีบลำดวนงาดำ

• 200 g (1 2/3 cups) all-purpose flour
• 40 g (1/3 cup) rice flour or cornstarch (for a tender crumb)
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 70 g (1/2 cup) powdered sugar, sifted
• 80 g (6 tbsp) unsalted butter, cold and cubed (or lard for a traditional texture)
• 1 large egg yolk (reserve white for egg wash)
• 2–3 tbsp coconut milk or cold water (adjust to form a smooth dough)
• For the black sesame filling:
• 100 g (about 1 cup) black sesame seeds, toasted and finely ground
• 40–50 g (1/3–1/4 cup) powdered sugar, to taste
• 25 g (2 tbsp) unsalted butter or coconut oil, softened
• Pinch of salt and 1 tsp honey or golden syrup (optional, for shine)
• 1 small egg white, beaten for egg wash

Instructions

1. Prepare the black sesame filling: In a dry skillet over medium heat, toast the black sesame seeds until fragrant (2–4 minutes). Let cool, then grind in a food processor or mortar to a coarse paste. Mix the ground sesame with powdered sugar, softened butter (or coconut oil), pinch of salt, and honey if using. Adjust sweetness to taste. Refrigerate the filling briefly until firm enough to roll into small balls (about 10–15 minutes).
2. Make the dough: Whisk together all-purpose flour, rice flour (or cornstarch), baking powder, salt, and powdered sugar in a large bowl. Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Add the egg yolk and 2 tablespoons of coconut milk (or water). Mix gently until a soft, smooth dough forms. If the dough is too dry, add the extra tablespoon of liquid. Avoid overworking the dough to keep cookies tender.
4. Chill the dough for 20–30 minutes wrapped in plastic or covered in the refrigerator. This makes it easier to shape and helps prevent spreading during baking.
5. Preheat the oven to 170°C (340°F). Line a baking sheet with parchment paper or a silicone mat.
6. Portion the dough: Divide the chilled dough into equal pieces (about 18–24 portions depending on desired size). Roll each portion into a small ball (about 18–22 g each). Flatten each ball into a thin disc about 6–7 cm (2.5 inches) across using your palm or a rolling pin.
7. Fill and shape: Place a small spoonful (about 5–7 g) of the black sesame filling in the center of each disc. Gather the edges up around the filling and pinch gently to seal, then press lightly to flatten into a round. To form the signature “kleeb” petal shape, use your thumb and two fingers to make three shallow pinches around the edge, creating three rounded petals. Press the center gently with the tip of a spoon or your thumb to define the flower center.
8. Egg wash and decorate: Brush each cookie lightly with the beaten egg white for sheen. Optionally sprinkle a few whole black sesame seeds on top for texture and visual contrast.
9. Bake: Arrange cookies on the prepared tray about 2–3 cm apart. Bake at 170°C (340°F) for 12–15 minutes, or until the edges are lightly golden. Baking time varies by oven and cookie size—watch closely to avoid over-browning.
10. Cool and serve: Remove from the oven and let cookies cool on the tray for 5 minutes, then transfer to a cooling rack. ขนมกลีบลำดวนงาดำ is best enjoyed at room temperature within 2–3 days, or stored in an airtight container for up to a week.

Cooking Tips for Perfect ขนมกลีบลำดวนงาดำ

– Use cold butter and avoid overworking the dough to keep the texture crumbly and tender.

– Toast sesame seeds carefully until fragrant but not burnt—burnt seeds will taste bitter.

– If the black sesame filling is too soft, chill it until it firms to make shaping easier.

– When shaping the petals, practice on one cookie first to get comfortable with the motion; the style can be rustic and charming rather than perfect.

– For vegetarian or vegan versions, substitute butter with coconut oil and use a plant-based milk in the dough.

– If you don’t have rice flour, cornstarch will also produce a tender result and is a good substitute.

– Test-bake one cookie to check oven timing and appearance before baking the full batch.

Nutritional Information (Approximate per cookie)

These values are estimates and will vary with exact ingredient brands and cookie size.

• Calories: 95–130 kcal
• Fat: 6–9 g
• Carbohydrates: 8–14 g
• Protein: 1–2 g
• Fiber: 0.5–1.5 g (black sesame adds a bit of fiber)

Black sesame contributes healthy minerals like calcium, iron, magnesium, and healthy fats, but these cookies are still a treat and should be enjoyed in moderation.

Conclusion

ขนมกลีบลำดวนงาดำ is an elegant, approachable Thai cookie that brings the nutty depth of black sesame to a traditional lamduan shape. With a simple dough, a flavorful sesame filling, and a little practice at shaping, you can make beautiful, cafe-style Thai treats at home. Try this recipe for your next tea time or gift box—these cookies are a lovely way to share a bit of Thai baking tradition.