Thai Appetizer – Golden Cups {Kra – Thong – Thong}

 

 

 

Golden Cups filled with Sweet Corns and Chicken

Golden cups Ingredients (Making about  80 – 100 cups}

2 1/2 cups  Rice flour

2 1/2 cups  All purpose flour

2  eggs

1/2 tsp  salt

2 tbsp  Black sesame seeds

1/4 cup  Fresh coconut cream {See how to make coconut cream and coconut milk here}

2 cups  water

1 cup  Clear limestone solution {1 tbsp of Red limestone paste added 1-2 cups of water and let the water clear}

Canola Oil for deep fry

Equipment

Kra – Thong – Thong mold

Paper Towel

Tray

Method

1. Sift rice flour and all purpose flour, salt together.

2. Add two eggs and mix well.

3. In separate bowl combine 1/4 cup of coconut cream, 2 cups of water and 1 cup of clear limestone solution together. Whisk well.

4. Add liquid mixture (3.) to dry ingredients mixture (1.), Gradually adding, Stir well then strain by useing colander or strainer.  Set aside

5. Use deep frying pan. Fill with canola oil to deep fry the batter. Set high heat and put Kra – Thong – Thong mold in hot oil when very hot. Remove it out and rest on paper towel. {Please see the rest on my video}

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Filling {Estimated to fill about 40 golden cups}

2  Sweet Corns on the cobs

1/2 cup  Ground Chicken breast

1 tsp  Fine chopped coriander stems or coriander roots

1 tsp  Fine chopped garlic

1 tsp Fine chopped onion

1/2 tsp  Curry powder

1/2 tsp  Turmeric powder

2 tbsp  Canola oil

1 cup  Chicken or vegetable  stock (to add in case when it dry)

Pinch of Salt and black pepper

1 Tbsp of granulate sugar for seasoning

Method {Kindly watch my video}

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To serve golden cups. Fill cups with filling and garnish with coriander leaves and a thin julienne of chili.
If you do not plan to eat right away it is better to wait before filling the cups, to avoid the lost of crispness.
Golden cups if left over must be kept in air tight container to keep them crispy.

Any trouble please let me know.. just be careful with the hot oil. Luksana

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