Thai Peanut Cookies (Tua Pan Tord)

• 1 cup redskin peanuts
• 1/2 cup rice flour
• 1 tbsp potato flour
• 3/8 teaspoon salt
• 1 1/2 tbsp sugar
• 1/2 tbsp beaten egg
• 1/4 cup water
• 1 egg shell
• 1/4 cup coconut milk

Special Cooking Equipment Used

• mortar and pestle

Cooking instructions

Step 1: Start by washing 1 cup of redskin peanuts in some cold water, then set them aside to dry. These are the redskin peanuts we used, there is no need to peel them.

Step 2: Next crush 1 egg shell in a mortar and pestle until you are left with a powder, then pour in 1/4 cup of water and mix. Then set aside and let the mixture settle.

Step 3: Meanwhile add 1/2 cup of rice flour, 1 tbsp of potato flour, 1 1/2 tbsp of sugar, and 3/8 teaspoon of salt to a mixing bowl. Beat 1 egg and add 1/2 tbsp of the beaten egg to the mixing bowl, and then briefly mix everything together.

Step 4: By now the eggshell powder mixed with water should have settled, so just spoon the top watery part of the mixture and add to the batter while constantly mixing. Keep adding until you have used all of the water and are just left with the waste sediment. This eggshell water will make the final cake extra crispy!

Step 5: Next add in 1/4 cup of coconut milk, and mix in with the batter until you are left with a smooth mixture.

Step 6: Now its time to fry the cakes. Heat a saucepan full of cooking oil on a low heat, and once hot place a ladle in the oil until its hot. Doing this will prevent the mixture from sticking to the ladle. Once the ladle is hot, add on about 2 tbsp of the cake batter, and sprinkle on some of the nuts, then lower the ladle back into the oil. Make sure the oil is not too hot or the batter will cook too quickly, and the peanuts will not be cooked enough.

Step 7: Let the batter cook in the oil for a few moments until it begins to solidify. Gently push the edges of the cake to prevent it from sticking to the ladle, until it floats off of the ladle into the oil.

Step 8: Cook the cake until it is golden brown, flipping it over halfway through so that it cooks evenly on both sides. Once it is crispy and golden brown, set aside on some paper towel to absorb excess oil, and repeat the process until all of your mixture is used up.