Print

Crispy Thai Coconut Rolls

These crispy Thai cookies, called tong muan, go really well with coffee or tea. Gluten-free and only six ingredients!

Course Dessert
Cuisine Thai
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 100 cookies
Calories 40 kcal

Ingredients

  • 454 g palm sugar (1 lb., in paste form, preferably)
  • 400 g coconut milk (1 can, preferably Chaokoh brand “coconut cream”)
  • 454 g tapioca flour (1 lb.)
  • 1 egg
  • 3 g salt (about 1 tsp. kosher salt, or 1/2 tsp. table salt)
  • 16 g black sesame seeds (about 2 T)

Instructions

  1. Preheat your pizzelle maker, ice cream cone maker, or krumkake maker.

  2. In a large bowl, stir together palm sugar and a few spoonfuls of coconut milk. If the sugar is too hard to stir, microwave the mixture in 15-second intervals to soften it up.

  3. Once the sugar is softened and beginning to dissolve, add the rest of the coconut milk and whisk to combine. Add the tapioca flour, egg, salt, and sesame seeds, and whisk to combine.

  4. Drop small spoonfuls of batter onto the pizzelle press. Close and bake for 18 seconds. Quickly remove each cookie and roll into a cylinder using a chopstick. Slide the chopstick out and place the cookie on a wire rack to harden and cool. Alternatively, fold each cookie in half, then in half again, to make a fan shape. Repeat until you run out of batter!